Classic Tomato Soup
Tomatoes are an interesting fruit as they are technically a fruit, but can also be considered a vegetable because of how it is treated in cooking and recipes. In this recipe, we will make classic tomato soup from fresh tomatoes to enjoy or store for later use.
Ingredients
- 4 pounds tomatoes, approximately 10 medium
- 1 large onion, peeled, halved and sliced into half moons
- 2 tablespoons olive oil
- 1 cup water or chicken stock
- Fresh basil leaves if desired to garnish
- Salt and pepper to taste
Instructions
- Heat oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil and place tomatoes, cut side up, on the tray. Place onion slices around tomatoes and drizzle with olive oil. Roast for 45 minutes (or until tomatoes are wrinkled).
- Once done roasting, remove from oven and transfer contents of tray to a large stock pot or saucepan. Add water/stock and cook on low heat for 15-20 minutes (until onions become translucent).
- Remove from heat and allow to cool slightly (approximately 10 minutes), then puree mixture using either an emulsion blender or transferring contents into a blender/food processor in batches if necessary; food processor will give you chunkier results.
- Serve soup hot or cold depending on your preference. Garnish with basil leaves and a sprinkle of salt and pepper. In addition to eating it as soup, this recipe can also be used for pasta sauce or to flavor rice dishes.
Notes
Fresh basil leaves if desired to garnish (I prefer using dried basil instead) - If you like it spicy, use jalapenos or a habanero pepper instead of a normal onion! Some people also add cayenne powder or chili powder.
This recipe can be stored in the refrigerator for up to 3 days, or frozen for up to 6 months. Alternatively, this recipe can also be prepared over a week by making batches of the puree and freezing it so that each batch contains one serving's worth of soup. To prepare thawed batches of soup from frozen, simply heat in a saucepan on medium-low heat until it reaches your desired temperature.
If you are making batches of soup ahead of time, be sure to cool the soup completely before transferring into freezer containers!
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