I love a good bargain. I was at the farmer’s market yesterday and a vendor/farmer sold me 14 lbs of tomatoes for $5! I’ve now made two dinners from it already and still have more tomatoes left. Ha ha. I love it. I’m so wishing fall to come, despite my best efforts it was a scorching hot day, I still made soup. I love soup in the fall. I could eat it every single day plus my kids devour it. Great vitamins and empty bowls. A mom’s dream.
14 regular sized tomatoes, washed, top removed and quartered
2 stalks of celery, washed and chopped
1 large onion, peeled and diced
4 garlic cloves, peeled and chopped
32 ounces, chicken stock (I used organic)
2 bay leaves
12 basil leaves, fresh & chopped
1 teaspoon ground cinnamon
Preheat your oven to 375 degrees. Place the quartered tomatoes on the baking sheet and drizzle with olive oil and sea salt. Roast for 40 minutes.
In your Dutch oven over low/medium heat, drizzle a bit of olive oil and once hot, add the onions and garlic. Sauté for 4-6 minutes and then add the celery and stock. Once the tomatoes are done roasting, add them to the Dutch oven along with the pan drippings. Add the basil leaves and bay leaves. Bring to a boil and then reduce the heat. With a hand immersion blender, puree the soup. Once completely pureed, turn to a very low setting and let it simmer for at least one hour but up to 4. Add the cinnamon and adjust any other spices that you prefer.
I topped the soup off with this Jalapeño Chobani Yogurt Dip.
— Knead to Cook