Spring Harvest Fire-Roasted Cherry Tomato Basil Soup
As the Spring season graces us with its vibrant colors and fresh flavors, there’s nothing quite as delightful as a bowl of homemade tomato soup. BLeaves Farms is currently brimming with juicy, sun-ripened cherry tomatoes and fragrant basil, two ingredients that are quintessential to this time of year. Today, we’re excited to share a special recipe that perfectly showcases these Springtime treasures. Join us as we transform these humble yet plentiful harvests into an amazing fire-roasted tomato basil soup that captures the essence of the season in every spoonful. Whether you’re enjoying it as a comforting starter, a complimenting side, or a light meal, this soup is a delicious celebration of Spring’s freshest offerings. It goes along great with gourmet grilled cheese on sourdough bread!
Equipment
- 1 Cast Iron Dutch Oven Pot 5 quart or larger
- 1 Hand Mixer
- Potato Masher optional
Ingredients
- 12 cups Cherry Tomatoes vine ripened for best flavor
- 13 cloves Garlic skinned, whole
- 1.5 Jumbo Yellow Onion chopped
- 1 bunch Green Onion chopped
- 2 tablespoons Rosemary fresh
- 2 tablespoons Oregano dried
- 4 sprigs Thyme fresh leaves pulled from stems
- 6 tablespoons Extra Virgin Olive Oil
- 4 cups Vegetable Broth
- Coconut Creamer splash
- Salt & Pepper To taste
- 1/2 cup Chopped Basil fresh
- Sherry Cooking Wine splash
Instructions
- Harvest fresh ingredients and wash (e.g., Cherry Tomatoes, Basil, Onion, Green Onion). If you don't have fresh ingredients, supplement with purchased goods from the Farmer's Market or store.
Pre-Heat the Oven to 425 degrees. Then combine the following ingredients in the Dutch Oven, drizzle extra virgin olive oil on top, and mix together:
- Cherry tomatoes.
- Garlic cloves.
- Yellow onion.
- Rosemary, dried oregano, thyme, and a couple tablespoons of chopped basil.
- Salt & pepper to taste.
Place Dutch Oven in oven with the lid off and roast for approximately 45 minutes.
Remove Dutch Oven from oven with pot holders. If you'd like more texture, remove 2 cups of roasted tomatoes from the Dutch Oven and keep in a separate container.
Add the following ingredients to the Dutch Oven:
- 1/2 cup fresh basil leaves.
- Vegetable broth.
- Splash of coconut creamer (optional).
- Splash of sherry cooking wine (optional).
- Salt & pepper to taste; any additional spices to your liking.
Mix the ingredients in the Dutch Oven with a hand mixer until fully mixed and a tomato soup texture. Once complete, and if you kept some roasted tomatoes on the side, you may add back in and mash into the soup with a potato masher. This will provide some additional texture to your soup.
Heat over medium-high heat.
Serve. Garnish with fresh basil and parmesan if so desired. Enjoy!
Notes
Definitely a winner!