It was around 20 degrees when I woke up this morning. With a bit of snow. That’s right folks! It snows in Oregon! Which makes this a stellar day for working in jammies, enjoying the fireplace and eating soup!
One of the only soups I still buy in a can is tomato soup. Until now, that is. This was the easiest, tastiest homemade tomato soup I have ever made. I’ve made tomato soup before but have always used canned tomatoes. This recipe uses fresh tomatoes, roasted in the oven. It was so easy and added a depth of flavor that was just spectacular. I may never buy another can of Campbell’s soup again.
The recipe I used to make this also included grilled cheese bites as croutons. You can do that if you want to, but although I love grilled cheese, soggy bites of it didn’t really appeal to me. I made cheesy crostini instead. Crunchy, gooey, and perfect for dipping. This is comfort food at its finest!
Roasted Tomato Soup
(slightly adapted from getoffyourtushandcook.com)
3-4 lbs plum tomatoes, cut in half lengthwise
1 yellow onion, cut into large dice
6 cloves of garlic (4 left whole for roasting and 2 minced for sauteeing)
4 tbsp. olive oil, divided
1/3 cup red wine
2 cups chicken stock
1 tbsp. balsamic vinegar
6 oz can tomato paste
1/4 cup fresh basil, finely chopped (plus a little extra for garnish)
1/2 tsp. red pepper flakes
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4-1/2 cup half-n-half (0ptional)