Summer is in full swing and the tomato harvest has begun! I wait for this all year because there is nothing like the taste of a homegrown tomato. The abundance means we eat tomatoes at almost every meal in one form or another. This tomato soup recipe is adopted from Sprouted Kitchen and is one of my favorites.
4 large ripe tomatoes, cut into wedges
1 medium onion, cut into wedges
3 garlic cloves
1 Tbsp. extra virgin olive oil
1 tsp. sea salt
Fresh ground pepper
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh basil, chopped
1 tsp dried oregano
1 ½ cups broth of choice
1 Tbsp. tomato paste or 2 Tbsp. tomato sauce
Preheat the oven to 350 F.
Arrange tomatoes, onion and garlic on a baking sheet. Drizzle or brush with olive oil, sprinkle with sea salt and pepper. Roast for 30 - 40 minutes, until the tomatoes have broken down. Remove and cool slightly. Warm the broth and stir in the tomato paste. Add the roasted tomato mixture along with the herbs. Let simmer for about 10 minutes. Puree the soup to desired consistency. You may need to run it through a fine mesh sieve, if a smooth consistency is preferred. Adjust seasonings to taste. Garnish with fresh basil and serve.