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.
Ingredients:
14 regular sized tomatoes, washed, top removed and quartered
Olive oil
Sea Salt
Pepper
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
Directions:
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.
{ 6 comments… read them below or add one }
I have loved tomato soup ever since my mom was pregnant with me. She would drink tomato juice and eat tomato soup every day. Now as an adult not a day goes by that I don’t have either one. I am always on the look out for new tomato soup recipe. I will be making yours this weekend.
Aw Kathy, That is so sweet! I hope you enjoy my little recipe. It was a hit at our dinner table last night. I do love a good tomato soup
I just made this last night and it was the best tomto soup I ever had. I added a litle fat free cream and 1/2 tsp butter to my serving and it was so good and so filling. I used the over-abundance of grape tomatoes from my garden which would have otherwise gone to waste. Thanks so much for the recipe.
Jonalisa that made my day! Thank you for sharing. You can also roast those tomatoes and make a great tomato sauce. I love tomatoes! Thanks for popping by to let me know. You’re the best! Robin
Now that sounds deee-lish! Tomato soup / bisque is my favorite and I like to try different recipes. Any time I go to a restaurant that serves it I must try a cup!
Judy, I’m so with you! Love a great tomato soup… especially in the fall! Robin