We had a crazy yield of tomatoes of about 6 different types this year, so I’ve been trying to figure out ways to use the bounty! This is a delicious soup that you can also adapt to a pasta sauce.
Note: you’ll need a hand blender or food processor
- A mix of different types of tomatoes, cut into wedges (about 2 pounds worth)
- 1/4 small red onion, sliced
- 6 cloves of garlic (peeled)
- 1 3/4 cups vegetable stock or broth (chicken broth would work too) [I use 1 1/2 stock cubes dissolved in 1 3/4 cups boiling water]
- fresh basil and oregano (dried works totally fine too)
- about a tablespoon of olive oil
- teaspoon of balsamic vinegar
- coarse salt and black pepper
Pre-heat your oven to 350ºF/180ºC
- Place the tomatoes, garlic, and onion on a baking tray.
- Season with S&P, add the herbs.
- Drizzle with the olive oil and sprinkle over the vinegar.
- Roast for about 45 minutes (until the tomatoes have roasted well and the onion is browning on the edges).
- Set aside a ladle full of tomato chunks (with onion and herbs).
- Put the rest of the tomato mix in a blender, or place it in a deep bowl and use a hand blender.
- Slowly add the stock/broth while blending until you reach your desired consistency and the garlic and larger tomato chunks have broken down. (I usually use the full amount).
- If using a food processor, place the blended soup into a pot.
- Add the tomato chunks back in and simmer for about 10 minutes.
- Serve with a sprinkling of feta or cheddar or sour cream (or not, if you want to keep it vegan).
- Top with queso fresco and sliced avocado and serve with tortilla chips (for a pseudo tortilla soup)
- Add some root veg like carrots to the roasting pan
- Add in 1/4 teaspoon of chili powder for some spice
- Add in veggie ground beef or real ground beef, add mushrooms, and serve as a pasta sauce
- Add a teaspoon of flax seeds and a teaspoon of chia seeds