If you're looking for a great basic tomato soup to enjoy now that the crisp fall air has arrived, I recommend trying this one.
I cheerfully made this soup twice this week. The first batch was consumed before I remembered to set a bowl aside for this post. I love this recipe because my kids will actually eat several bowls at at time before dashing off to play. And, like spaghetti sauce, there are so many variations of vegetables and herbs that can be swapped to this basic recipe that it's almost impossible to tire of it! Below I even share a suggestion for adding pork. I hope your family enjoys my family recipe as much as we do!
xoxo, Kari
Kari's Roasted Tomato Soup
4 TBSP butter* 1 fennel with stalks 2 large Italian sweet peppers 1 onion 4 cloves of garlic
1.5 TBSP Dill
1 TBSP Sage
3 LBS tomatoes, roasted (I used Early Girl tomatoes)
5 cups stock
Salt and pepper to taste
1. Chop onion, sweet peppers, and fennel. Sauté in butter on medium heat until pepper is bright red, about 5-8 minutes.
2. Mix in whole garlic cloves, dill, sage, and salt.
3. Add roasted tomatoes and stock, let simmer for 15-20 minutes.
4. Puree soup with immersion blender.
5. Add salt and pepper to taste. We enjoyed our soup with a dash of Parmesan and artisan garlic bread on the side. Fresh whipped cream or a ricotta w/o animal rennet would also be a delicious addition. I usually add meat to our soup by mixing 1 pound of ground pork with 1 tablespoon tomato puree, salt, and 3-4 TBS fresh chopped flat-leaf parsley. Mix well and roll into small balls, drop into soup and simmer until they are cooked through.
*Ingredients are everything. I prefer to use grass fed butter, fresh organic produce, local sustainable meats, and high quality herbs in my cooking, the flavors are unmatched!
