It’s tomato season and the tomatoes are just beginning to ripen on the vine! Soon I’ll have a plethora of tomatoes, so it’s time to roast up some fresh tomato basil soup! I roast up a huge batch of this when my summer bounty of organic heirloom tomatoes ripen. I then jar it in pint size jars and freeze them, so I can enjoy the taste of fresh tomatoes all year round!
| Cook Time | 40 minutes |
| Servings |
servings
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Ingredients
- 3 Tbsp. olive oil
- 4 pounds organic tomatoes halved
- 3 Tbsp. ghee
- 2 red onions chopped
- 2 carrots, chopped
- 1 stalk celery chopped
- 4 cloves garlic minced
- 1 Tbsp. tomato paste
- 1 tsp dried thyme
- 1 cup packed fresh basil leaves chopped
- 3 cups homemade chicken stock or water
- 1/4 cups scallions, green part only chopped
- sea salt and pepper
Ingredients
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Instructions
- Preheat oven to 400 degrees.
- Toss tomatoes with olive oil and place cut side up on a baking sheet. Sprinkle with salt and pepper and roast for 45 minutes.
- Heat the ghee in a large pot over medium low heat. Add onions, carrots, and celery and cook for about 10 minutes until soft.
- Add the garlic and cook for 1 minutes. Add the roasted tomatoes, tomato paste, thyme, basil, chicken stock, and one teaspoon of salt and pepper. Bring to a boil. Reduce heat and simmer for 40 minutes.
- Process soup through a food mill on the course setting. Alternatively, for a smoother texture process soup in a food processor or blender. Adjust seasoning. Garnish with scallions.
- Can be served hot or cold.
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Erin Sands is a Certified Culinary Nutrition Expert whose focus is on using food and nutrition to build health and reverse disease.
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