Roasted Tomato and Basil Soup

Last week was rainy, cold, and just all around fall like. It made me want soup! Furthermore, my Saturday adventures were crushed when I woke up to a steady drizzle and dark clouds. Instead of riding my NEW road bike (yay! new bike!) I surrendered to fall. But not without a visit to the Farmer’s Market first!

I came home with a bag full of tomatoes, the season’s last peaches, basil, and eggplant. It was time to watch football (yup, I just said that) and cook!

What You Need:

baking sheet

big pot

immersion blender/food processor/blender

Ingredients:

10 tasty tomatoes

1 onion

3 garlic gloves

olive oil to drizzle in the pan

1/2 can coconut milk

1 cup of water

handful of fresh basil

salt and pepper to taste

Methodology:

Slice tomatoes into wedges and bake at 350 degrees for about 45 minutes. Some of the tips will start to blacken, that’s ok!

After the tomatoes have been baking for a bout 1/2 hour, sautee the onions in olive oil in the big pot until they start to clear, this should take about 5-7 minutes, then add the garlic and sautee on a low heat.

When the tomatoes are done roasting, add them to the pot with the half can of coconut milk and cup of water. Add the basil, salt and pepper and allow to simmer. The longer you let it sit, the tastier it will be!

When you are ready, use your immersion blender/food processor/blender to mix the soup into a puree.

If you’re lucky, you may have leftovers, but this soup didn’t stick around long enough for that! Welp, I guess it’s back to the farmers market on Saturday for more tomatoes!