What to make after harvesting a large basket of tomatoes? Why, this dreamy carrot tomato soup, of course!
2 Tablespoons butter
1/2 cup extra virgin olive oil
4 lbs. tomatoes, peeled and sliced in half*
3/4 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1 medium onion, diced
2 stalks celery, diced
5 medium carrots, diced
3 cloves garlic, minced
2 cups chicken (or vegetable) broth or stock
1/3 cup fresh basil leaves, chiffonade
3/4 cup heavy whipping cream
optional: oregano, rosemary
*An easy way to peel tomatoes is to heat a saucepan full of water and bring to boil. Place tomatoes in for about a minute. Remove and let cool. Skins will pull off easily.
Place sliced tomatoes on baking sheet and cover with most of olive oil (reserving 2 Tablespoons) and salt and pepper. Add fresh or dried oregano and or rosemary (optional) atop the tomatoes. Place in 400 degree oven for 30 minutes to roast.
Melt butter and remaining olive oil on medium low heat. Add onion, celery, carrots and garlic. Cook until vegetables begin to get soft (15 minutes or so). When tomatoes are done, add to pot of vegetables, along with broth. Simmer on low until vegetables are tender.
Puree the soup with an immersion blender or regular blender.
Serve in bowls with a drizzle of cream and basil.
Grab a spoon and enjoy this late summery goodness from the garden. This recipe is from soulemama.com (go to tutorials, recipes & patterns and click on image titled Tomato Soup).