Tis the season for warm and comforting foods. During this past month, soup has frequently been our main course. There have been so many delicious bowls, but this new soup is running as my second favorite right now. I was inspired by a soup I found on Pinterest that was from Elizabeth's Edible Experience. I couldn't find the tomatoes that her recipe called for, so I tweaked this based on tomatoes I had in the freezer.
I have so many different forms of tomatoes in the freezer. Whole blanched, crushed, pureed, marinara sauce, and oven roasted. I LOVE oven roasted tomatoes. When they are fresh out of the oven, I can eat them just like potato chips :) The weird thing about tomatoes in our house - neither one of us like raw tomatoes. Unless, they are made into salsa. You will never ever find a slice of tomato on a sandwich. You will never find a chunk of tomato in a salad. But, if you make 'em up all yummy, we couldn't be happier! If you have never oven roasted tomatoes, My Sister's Kitchens' makes them very similar to how I make mine.
Roasted Tomato Soup (Based on Elizabeth's Edible Experience)
1 Tbsp extra virgin olive oil
1 1/2 c. chopped onion
4 garlic cloves, chopped
3/4 c. chopped fresh basil ( 1/4 c. dried basil)
25 ounces crushed tomatoes (canned or frozen)
6 ounces oven roasted tomatoes (or sun dried )
4 ounces cream cheese (cubed)
2 cups milk (I use 1%)
1/4 tsp. crushed red pepper
1/2 tsp. black pepper
1/2 tsp. salt
Parmesan Cheese (optional)
Croutons or crackers (optional)
Heat oil in saucepan over medium high heat. Add onions, cook for about ten minutes, stirring frequently. Stir in garlic, cook for one minute.
Add basil, crushed tomatoes and oven roasted tomatoes. Bring to boil. Add cream cheese, stirring until melted through. Remove from heat and using immersion (stick) blender, blend until smooth. Return to heat and stir in milk, salt and pepper. Continue stirring gently until heated through. Taste for seasoning, and add more salt if needed.
Pour into serving bowls and top with cheese or crackers.
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