Roasted Tomato, Red Pepper, and Basil Soup

15 Aug

As most of you who have gardens know very well, it’s prime season for tomatoes… to the point where you have so many of them you have NO idea what to do with them all!

Pat & I belong to a CSA in Madison, and it’s our first year doing it so we didn’t quite know what to expect. Here’s what we’ve found: the pure quantity of veggies we get weekly is astounding, and we split a share with my sister and her husband… I can’t imagine what a full share looks like!!  I am absolutely loving all the fresh veggies and it’s just now started to catch up with us, so I think we’ve done well so far.

Right now, this means currently we have bags full of tomatoes, garlic, basil, and onions sitting on our counter. I desperately needed to do something with them besides salsa; been there, done that (and it was gone in less than 24 hours, so it must have been good!). It’s so hard to use all of the basil before it goes bad because the flavor is so powerful, you don’t have to use much in most dishes.  And some of my tomatoes are on the borderline of becoming unusable… so I better act fast!

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Check out all of the beautiful tomatoes… some I could have mistaken for a pumpkin, I swear! Isn’t the green heirloom gorgeous?? It looks like a kiwi!

A variety of tomatoes (whatever you have on hand), about 2-3 pounds worth, enough to fill a plastic grocery bag
About ¼ cup of olive oil
5-6 cloves of garlic
One large red pepper, coarsely chopped
1-2 large white/yellow onion, diced
3 cups of fresh basil leaves
6 cups low sodium chicken broth
28 oz can of tomatoes
¼ teaspoon red pepper flakes
1 tsp sugar
Salt, pepper to taste

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I started out by tossing the tomatoes, red peppers, and garlic with some olive oil, salt, and pepper and placing them on a pan in the oven at 400 degrees for about 40 minutes. I put some foil down on a pan to catch all the awesome juicies from the tomatoes. I had so many tomatoes I filled two cookie sheets full!

In the meantime, I chopped the onions and started to sauté them in a large soup pot with some olive oil for about 10 minutes, added the canned tomatoes, chicken broth, and red pepper flakes. Let that simmer for a while until your ‘maters are done, then add the roasted veggies in the pot including the yummy juices.

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Throw in the basil, give it a stir, and sit back and relax for about 45 minutes while that simmers…

Then, toss everything into a food processor or blender; not too much, just until there’s no large pieces of anything, which shouldn’t take too long. I have to admit I do not have a food processor (but it will be going on my wedding registry!!) and the blender made this a ridiculous mess. Or maybe it was just me, not the blender’s fault… Either way, thank God for aprons!

Add salt, pepper, and sugar to taste. Don’t be afraid of the sugar, the tomatoes naturally make it pretty acidic and the sugar neutralizes it well. Serve with some crusty whole grain bread and enjoy!

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2 Responses to “Roasted Tomato, Red Pepper, and Basil Soup”

  1. Angela August 21, 2013 at 12:40 pm #

    Sounds delish – how much would you say this ended up making?

    • Julie August 21, 2013 at 12:51 pm #

      I think I filled over 2 two-quart tupperware containers… so maybe a little under 5 quarts total? Quite a bit!!

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