I grew a lot of tomatoes this year. Our garden went wild and the tomato plants appear to be competing with one another to see which can produce the most fruit. I am giving them away by the fistful and still I have too many. What’s a girl to do? Well now that it’s cooling off a bit, roast them and make soup! This stuff is heavenly…
- 2 lbs fresh tomatoes, cored and coarsely chopped
- 3 tbsp olive oil, divided
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
- 4 cloves garlic, minced
- 4 cups chicken broth (low sodium)
- 1/2 cup loosely packed fresh basil leaves
- 1/2 cup whipping cream
- Preheat oven to 425F and spread in a single layer in a large baking dish. Drizzle with 1 tablespoon of the oil and sprinkle with the salt and pepper. Bake 30 minutes or until tomatoes have caramelized.
- In a large saucepan, heat the remaining oil over medium heat. Add the garlic and sauté until fragrant, about 1 minutes. Stir in the tomatoes and any accumulated juices from the baking dish.
- Add the chicken broth and bring to a boil. Reduce heat to medium low and simmer 10 minutes. Add the basil leaves and puree with an immersion blender. Or transfer to a large blender to puree (you may need to work in batches).
- Stir in the whipping cream and heat on low another minute or so.