As you might have seen here, I’m the benefactor of a huge pile of tomatoes from a friend’s garden. Lucky me!! I kind of agonized over how to eat them, wanting to make the most of my big win. In the end I decided to roast a bunch of the yellow ones for this soup. A soup I enjoyed both hot and cold, which was a big bonus (I love when leftovers can be reimagined!) This soup is the simplest, but full of flavor from the tomatoes, it just tastes like Summer! I also enjoyed quite a few of the juicy yellow tomatoes like this, but with a pile of avocado on top. Ahhh, tomato season, it’s almost as good as Christmas cookie season in my opinion!! Happy Summer eating! xx- Sarah
- 10 cups chopped yellow tomatoes
- 1/2 cup vegetable stock
- 3/4 cups basil (more to garnish)
- Extra Virgin Olive Oil
- 1 small garlic clove, crushed
- 1/2 teaspoon sea salt
- finishing salt
- red pepper to garnish
- - Preheat oven to 225 degrees.
- - Cut smaller tomatoes into quarters and larger tomatoes into eighths.
- - Spread tomatoes on a large baking sheet and toss in olive oil. Give them a good sprinkling of sea salt and slow roast for 50-75 minutes, until soft and juicy.
- - Transfer tomatoes (along with any juice in the pan) to a medium pot. Add vegetable stock and garlic. Cook for 5 minutes over low heat. Add basil and sea salt.
- - Use an immersion blender to puree thoroughly. Taste and add additional salt to taste.
- - Garnish with fresh chopped basil and chopped red pepper.