The Ultimate Comfort Food: Roasted Tomato Basil Soup

3 Sep

Yesterday I made a tomato soup that almost burned down my kitchen.  Was it a pleasant cooking experience?  No.  Would I do it again?  Probably.

While visiting my parents last weekend, I spotted a recipe for a roasted tomato basil soup in one of my mom’s cookbooks.  The recipe looked easy enough so I knew I had to make it while tomatoes were still in season. First step: roast a pound and a half of plum tomatoes.  The halved tomatoes were tossed in olive oil, spread onto a baking sheet, then placed in an oven preheated to 400 degrees Fahrenheit.  Simple, right?  Within 5 minutes, a loud sizzling noise could be heard from the oven.  Through the window I saw a haze of smoke.  Uh-oh.  I glanced over at the ‘culinary oil smoke points’ magnet on my fridge and read: Olive Processed – 428 degrees Fahrenheit.  Phew.  Everything is going to be okay, I thought.  Looking back at the magnet, all feelings of calm were erased once I noticed the last line: Extra Virgin Olive – 331 degrees Fahrenheit.

Panic ensued.  I frantically phoned E asking him to purchase a fire extinguisher on his way home.  My google search of “oven fire” led me to realize that a fire extinguisher was not, in fact, necessary so I phoned him back to tell him not to bother. (Aside: I still plan on buying one because it’s probably a good thing to have around).  I opened every window and door in my apartment.  I cleared floor space, making sure there was unobstructed access to the oven and the smoke detector.  And then I waited.  And waited.  The tomatoes continued to sizzle in the oven although the smoke had somewhat subsided.  I nervously peeked through the window every 2 minutes, ensuring I would be able to react quickly when/if a fire were to erupt.  After 45 minutes (which felt like 2 hours), the oven timer beeped and the tomatoes were ready to be removed from the oven.  They were perfectly roasted with a slight char and my kitchen remained intact.  Success!

The soup was rich in flavour and absolutely delicious.  Totally worth the stress.  Would I make it again using olive oil to roast the tomatoes?  Not likely.  Canola oil would probably work just as well and doesn’t run the risk of burning down your kitchen.

The ultimate comfort food

 

Roasted Tomato Basil Soup
(lightly adapted from The Best of Bridge Presents… A Year of the Best)

1.5 lbs ripe, Roma (Plum) tomatoes, cut in half lengthwise
2 tbsp olive oil (use with caution!)
1 tsp salt
1/2 tsp ground black pepper
——————————————————————————————-
2 tsp olive oil
1 cup chopped onions
3 garlic cloves, minced
1/8 tsp red pepper flakes (use 1/4 tsp for a spicier soup)
——————————————————————————————-
Half of a 28 oz can of plum tomatoes and juice (preferably no-salt-added)
1 cup torn fresh basil leaves
1/2 tsp dried thyme
2 cups chicken or vegetable broth (preferably low sodium)

  1. Preheat oven to 400 degrees Fahrenheit.  Toss tomatoes with 2 tbsp oil, salt, and pepper.  Spread in one layer on a rimmed baking sheet and roast for 45 minutes.
  2. Meanwhile, in a large pot over medium heat, heat 2 tsp oil and saute onion, garlic, and red pepper flakes until onion starts to brown.
  3. Add canned tomatoes, basil, thyme, and broth.  Add oven-roasted tomatoes, including any liquid on baking sheet.  Bring to a boil and simmer, uncovered, for 40 minutes.  Puree in batches using a food processor or in the pot using an immersion blender.  Add additional salt to taste, if needed.  Serve hot or cold.

Makes 4 servings.  Per serving: 165 kcal, 16 g carbohydrate, 3.8 g fibre, 10 g fat, 2.7 g protein, 641 mg sodium.

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2 Responses to “The Ultimate Comfort Food: Roasted Tomato Basil Soup”

  1. Sarah Leo September 4, 2012 at 11:48 pm #

    I totally understand your terror, and have had the same thing happen to me on one of my early roasted vegetable adventures. I therefore had to give you a shoutout on cookeskitchen.blogspot.com (yes, I FINALLY updated!)

    • lisa September 7, 2012 at 11:56 pm #

      Yay for your updates! Although you should stagger your posts… three at once is too much excitement! Your dishes look delicious… particularly the rustic mashed potatoes with yogurt and dill. The grilled veggies don’t look too shabby either 😉

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