As some of you might have already noticed I'm obsessed with soups! I think they're the perfect comfort food for the cold weather and, even so, I love to cook them year round taking advantage of the different vegetables that are in season.
With tomato soup I think there is a hate/love relationship - either you love it or hate it. I LOVE it! My son also craves for a bowl, once in a while, and now I got the husband on board too! I found this roasted tomato soup when I was wondering around Facebook and it was on the Jamie Oliver page, from another English cook. I found the recipe so simple and the end result so irresistibly yummy that i decided to try it out. It turned out perfect! Creamy, with a deep flavor from the roasted tomatoes and with a freshness from the fresh basil that keeps it fragrant until the last spoonful. The sweet, sticky textures of the tomatoes works wonders in making up a smooth cream.
I'm sharing it so you can also try it out. I love visiting pages from professional Chefs and cooks in search of new ideas or combos that I can apply to my own cooking experiences. It's such an enriching way of trying out new flavors and ingredients which is one of the main things that I love about cooking.
1 - Preheat the oven to 425 F.
2 - Wash the tomatoes and pat them dry with a paper towel. Cut them in half and arrange them on a baking tray, cut side up. Add the tomato stems for extra flavor.
3 - Drizzle the tomatoes with the olive oil and season with a bit of coarse salt. Not too much, you can fix this later on. Add the garlic bulb, cut in half. Roast the tomatoes in the oven, for about 30 minutes.
4 - Remove the tomatoes out of the oven and transfer everything to a bog pot, removing the tomato stems and the thyme sprigs. Squeeze the garlic out of the peel and add it to the tomatoes in the pot. Add the bone broth (I used the Bare Bones bone broth with tomatoes and spice) and cook, in medium heat, for about 30 minutes. This extra cooking time allows for the soup to develop a deep flavor and makes it even more flavorful.
5 - After this time the liquid must have reduced a bit and the soup should be thicker. Add a bunch of fresh basil, according to your liking, and blend the soup with an immersion blender. If the soup is too thick just add some more extra broth or vegetable stock until you reach the desired consistency.
6 - Cook again for another 30 minutes and enjoy this delicious warm soup on a cold winter day.
I loved the taste and texture of this soup and will be cooking this again and again over the next winter months.
There's nothing like a really hot bowl of soup on a snowy day, right?