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Shanna's Kitchen
Palm Coast Wednesday, Mar. 23, 2011 8 years ago

Vegetable withdrawal

by: Shanna Fortier Associate Editor

Whenever I visit my aunt in Massachusetts, she always makes these yummy, hearty soups. When I was there for Thanksgiving this year, I was her kitchen assistant. I learned how to make a roasted tomato soup. I couldn’t get enough.

I was going through vegetable withdrawal this week and decided this was the perfect time to make the soup. Plus, I had to test out my new handheld blender.

Roasted Tomato Soup
What you need:
8-10 vine-ripened tomatoes
olive oil
salt and pepper
1 large container of vegetable or chicken stock
1 large bunch of fresh basil
4 cloves of garlic (less is OK if garlic is not your thing)
1-2 vidalia onions (can use sweet onions if vidalia is out of season)
1 large can crushed tomatoes
1 or more teaspoons of crushed red pepper flakes

What to do:
Cut tomatoes in half and remove seeds. Pour enough olive oil in a baking pan to bring cover to the bottom. Place tomatoes in pan, skin side up. Salt and pepper to taste. Bake at 425 degrees until the skin is a dark brown to black.







Pour stock into a large soup pan. Quarter onion and place into soup stock. Pull leaves from basil and put into stock. Skin the garlic and add the whole cloves into the stock. Add can of crushed tomatoes and red pepper flakes.

Place on stove on medium heat until simmering. Continue to simmer for about an hour.







Add roasted tomatoes when done. Puree everything.

Scoop it out and enjoy. I served mine with baguette, plus fresh basil from my roommate's garden. But cheese and wine would go great with it, as well.



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