Summer Tomato Soup

Capture the freshness of vine-ripened tomatoes in this easy summer tomato soup. Not only is this soup incredibly easy, but you only need 5 ingredients!

{Gluten-free, Dairy-free, Vegan, Paleo, & Whole30}

Hello everyone! Did you have a fun weekend? Nothing too exciting went on here, just some shopping and relaxation. 

I picked up the latest Harry Potter book on Saturday and spent a good chunk of my Sunday night reading it. All I want to do right now is keep on reading, but alas I have to get some work done. I have a feeling I’m going to finish it pretty quickly and end up reading the entire series again. ?

There are certainly worse things I could do with my time than read every Harry Potter book for the 4th time, right?

Ok, how about we talk about tomato soup?!

If you’ve been with me for a while, you know how much I love tomatoes. Zucchini has nothing on a juicy, vine-ripened tomato. I’ve eaten so many tomatoes over the last few weeks that I developed orange spots on my hands! 

I eat them all day long in any way, shape, or form. Handfuls of cherry tomatoes, juicy slices of heirloom tomatoes piled between gluten-free bread that’s been slathered with mayo, caprese salad, and SOUP. 

I love tomato soup (duh) and this recipe is incredibly simple. You only need 5 ingredients! Tomatoes, garlic, salt/pepper, olive oil, and fresh basil. 

I have fourteen tomato plants in my garden: 6 cherry, 4 branywine heirloom, and 4 yellow. I used a mixture of all three varieties for this soup. You can use any variety of tomatoes that you like, or whatever looks best at the farmer’s market. 

Once you have your tomatoes you’ll cut them into quarters and toss them on a baking sheet with garlic, salt, pepper, and olive oil. Then, just pop the tomatoes into a hot oven and roast them until lightly caramelized and soft. 

Now all you have to do is pour the cooked tomatoes into a high-speed blender, add fresh basil, and puree until smooth. Viola! You’ve got yourself the tastiest tomato soup on the block. 

I don’t know about you, but I can’t have tomato soup without a grilled cheese sandwich. Obviously if you add the grilled cheese you no longer have yourself a dairy-free, paleo, Whole30, and vegan meal. BUT, if you don’t fall into any of those categories, I highly recommend you make yourself a grilled cheese. 

Before I leave you, I’ll mention a few notes about the recipe:

1. You really need a Vitamix (or other high-speed, professional-style blender) to achieve the right texture. The reason for this is we leave the skins and seeds with the tomatoes, so a high-speed blender really helps smooth things out. If you don’t have one, you can run the cooked tomatoes through a food mill, which will remove the skin and seeds. The texture may be thinner, but you can easily cook it down a bit to thicken it up. 
2. This soup will keep for about 4 or 5 days in the fridge. You can also freeze leftovers in individual containers for about 6 months. I love having soup in the freezer for when I need a quick meal through the fall and winter!
3. If you want a more indulgent soup, add a few tablespoons of cream at the end. It gives the soup a lovely rich texture! However, it’s perfectly tasty (and super healthy) without. 

That’s all for today – enjoy your week! ?

Summer Tomato Soup

2016-08-15 13:42:24

Serves 6

Capture the freshness of vine-ripened tomatoes in this easy summer tomato soup. Not only is this soup incredibly easy, but you only need 5 ingredients! {Gluten-free, Dairy-free, Vegan, Paleo, & Whole30}

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Prep Time

5 min

Cook Time

30 min

Total Time

35 min

Prep Time

5 min

Cook Time

30 min

Total Time

35 min

Ingredients

1. 6-8 lbs. Fresh Tomatoes, cored and cut into quarters (I like to use a variety of sizes and colors)
2. 10 Garlic Cloves, peeled
3. Olive Oil, for drizzling
4. Salt & Pepper
5. Large Handful of Fresh Basil

Instructions

1. Preheat the oven to 425º.
2. Lay the tomatoes out in a single layer on a large sheet pan – if you don’t have a large size, use 2 or 3 smaller ones. Distribute the garlic evenly over the tomatoes and drizzle everything with olive oil and season generously with salt and pepper.
3. Roast the tomatoes for 20-30 minutes, or until they begin to lightly caramelize.
4. Transfer the roasted tomatoes to a vitamix (or other high-speed blender)* and add in the basil. Puree the soup on high until it’s very smooth in texture. Taste for seasoning and add more salt and pepper if needed.
5. Serve immediately or store in the refrigerator for up to 4 days. Leftover soup can also be frozen in individual serving containers for up to 6 months.

Notes

1. *A Vitamix or other high-speed, professional style blender is necessary for this recipe as it easily purees the skin and seeds. If you don’t have one, you can use a food mill to run the cooked tomatoes through. This will remove the skin and seeds so you end up with a nice, smooth soup. If the texture is too thin simply let it reduce a bit by simmering it until it thickens up.

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