Sunday, September 2, 2012

Roasted Tomato Basil Soup

Several of you have asked for this recipe, so here it is!  I picked a lot of my tomatoes today. 

Roasted Tomato Basil Soup

This recipe can be pressure canned or frozen. Cream is added when the soup is reheated.
Makes about 6 pints
15-20 tomatoes
2 carrots, chop roughly
1 large onion, quartered
2 whole heads garlic, peeled, not crushed
olive oil

1 t. salt3 cups fresh, homemade, chicken broth, skimmed of fat
1/2 cup chopped fresh basil — (or 1 Tbsp. dried)
Preheat oven to 425°
Core tomatoes and cut in half. Place, cut side up, on parchment covered cookie sheet. Add carrots, onion and garlic. Brush with olive oil and sprinkle salt.
Roast at 425°F for about an hour, or until veggies are roasted and a little blackened.
Blend with a stick blender (or in small batches in a blender) until smooth. Throw the basil in and blend some more.
Place in a large saucepan with the chicken broth and simmer for 10 minutes.
To can: Process in a pressure canner, pints for 20 min. and quarts for 30 min. at 10# of pressure (dial gauge.)
To serve: Warm soup in a saucepan. Add cream to taste. Serve garnished with a grilled cheese sandwich!

Veggies ready for the oven

All nice and roasted

Soup! (I did not add any cream, it is SO yummy this way)

I like to can it in 1/2 pts or pts, so we just grab it and put it in our lunch bag. 

I was kind of hungry thinking about the soup, so I grabbed a potato out of the garden and used my new mandolin and had nice fresh fries in 10 minutes! While waiting the hour for the vegetables to roast. You need a good plate of fries every once in a while.