Fresh tomatoes are roasted and then puréed in the blender with basil in this beautiful and easy summer soup.
Every year around March I plant little baby tomato plants. Sometimes from seed and other times from transplants. It's so much fun to watch them grow. By May they are covered with little yellow flowers and by July those flowers have turned into sweet juicy tomatoes. This hasn't been my best garden year since we were out of town for most of June, but we do have some tomatoes. Though most of our tomatoes are eaten directly from the vine (by our family
and the birds), I also love using them in recipes that really show them off. I'm working on a round-up blog post of my favorite recipes using fresh summer tomatoes, but for now I wanted to share this fresh tomato soup.
Tomato soup is such a comforting classic. Many recipes call for canned tomatoes and heavy cream. A few years ago I made roasted red pepper soup in a cooking class and was amazed by how creamy the soup turned out without using any dairy at all. I made this tomato soup much the same way and added a pepper for another layer of flavor.
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