Ah, tomato soup. When paired with grilled cheese, it may be the ultimate comfort food. However, unlike when I was eight, opening the condensed soup can and adding water just doesn't cut it anymore. (And, having just checked the can in the pantry, high fructose corn syrup does not a tasty soup make...)
This recipe contains no high fructose corn syrup (let the masses rejoice!), and contains no fat, either! Again, utilize our friend, fat-free chicken or vegetable broth!
I use cherry tomatoes, especially during non-tomato season, because they provide the best flavor concentration. If you are using any other type of tomato, squeeze the seeds and accompanying gook out, leaving just the flesh.
- 6 pints cherry tomatoes
- 3 large red bell peppers, seeded and quartered
- 1 white onion, peeled and quartered
- 3 cloves garlic, peeled
- Nonstick cooking spray
- 1/4 cup fresh basil, chiffonade
- Salt and pepper, to taste
- Preheat oven to 400 degrees and spray a large baking sheet with nonstick spray. (There is a large amount of veggies to be roasted, so you may have to go with two medium-sized baking sheets.)
- Spread tomatoes evenly on baking sheet. Try to get them in a single layer. Add pepper slices, onion, and garlic cloves. Spray liberally with nonstick cooking spray. Salt lightly.
- Roast for 30-40 minutes, or until most of the tomatoes have burst and there is some color on the peppers and onion.
- Remove from oven and let cool slightly.
- Place all vegetables in a medium-sized pot. Add ~2 cups of broth and begin to puree with immersion blender. Continue adding broth and pureeing until mostly smooth and thick.
- Add basil chiffonade and mix. Reheat over low flame, stirring frequently.
- Add salt and pepper to taste once heated.
**I most recently served this paired, in the same bowl, with tomorrow's soup, Fresh Pea and Parsley. With a bowl that's half red and half green, a white dollop of sour cream or creme fraiche in the center made for a perfect Christmas first course!