Not long ago, I was not a huge fan of the idea of soup during summer. It seemed to boggle my mind as to why someone would want to eat something hot, while it is hot.
Not too long ago, I got the craving for soup and made a recipe for the cookbook and it turned out that I actually loved soup in the summer. I like to eat light in the summer, I hate being really full when it is hot and humid outside, and soup is a great option and a way to take advantage of all the veggies of summer.
And who doesn't like tomato soup? I've always been a huge fan of tomato soup, but I think I have outgrown the ability to eat Campbell's canned soups. Especially with all the gorgeous tomatoes available at the farmer's market. So I decided to try my hand at making a home-made tomato soup and it wasn't bad at all. In fact, it was pretty darn tasty!
(Sorry for the crummy picture.)
The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = local produce from The Root Cellar
++ = The Peace Nook (will denote whether product is local or just from the Nook)
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms
Roasted Tomato Basil Soup
6 red tomatoes, cored **
1 heirloom tomato (we used a pink variety), cored *
1 yellow onion, skin removed **
1 head of garlic, top removed to expose some of the garlic clove
3-4 tbsp. canola oil
1 cup veggie broth
1 cup non-dairy or cow's milk
1/2 cup fresh basil, chopped ***
Preheat oven to 400.
Drizzle oil over tomatoes, onion, and garlic. Season with salt and pepper.
Roast for about 30 minutes, turning the onion about halfway through. Be watchful, you don't want to overcook the tomato.
Peel garlic cloves and transfer the veggies and veggie broth to a blender or food process. Blend until very smooth.
Strain mixture through a wire mesh strainer into a small pan on medium heat on the stove. (We fed the left over pulp that remained after straining to the worms, and they liked it!)
Add the milk and basil and heat through.
Serve with crackers, bread, or the classic grilled cheese sandwich.
'Til next time!