Creamy roasted tomato basil soup (no cream)

One season ended, another one begun. Such a wonderful time to make some last meals that are full of Summer fruits and vegetables. There's not a lot of time left before my kitchen will start to smell like pumpkins, cinnamon, apples, pears, ginger, beets, sweet potatoes, pomegranates, muffins, cookies, tea, hot chocolate, scones, whoopie pies, and candles. So satisfying! 

Soups are not my first meal of choice but I really do like thick soups. Every Summer I make the most out of my mother's tomatoes, meaning I eat tomatoes a few times a week. My favorite type of tomatoes is cherry tomatoes. Small and full of flavor!

This soup will make you feel like you've got your life all figured out and that you're a pretty decent cook. Or maybe it will wash a sucky day away! Don't forget to toast a slice of bread with cheese on top! This will make it the ultimate comfort meal. Bon appetite!

Recipe from: Cafe delites

The Recipe

Ingredients

1.2 kg | 2 1/2 lbs Roma tomatoes , halved lengthwise

600 g | 1 1/4 lbs Grape (or Cherry) tomatoes, halved lengthwise

8 whole cloves garlic , peeled and smashed with the back of a knife

3 tablespoons olive oil

Salt and freshly ground black pepper

1 large yellow onion, chopped (optional)

1 red bell pepper (capsicum), deseeded and diced

1 potato (100 g | 3 oz), diced

3 tablespoons tomato paste

4 cups vegetable broth

2 cups lightly packed fresh basil leaves , roughly torn

Instructions

Preheat oven to 430°F | 220°C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.

While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.

Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.

Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.

Sprinkle with extra basil, shaved parmesan cheese, and serve with cheesy (garlic ) bread.