Ahhhh…summer. We are having a wonderful summer.
I hope you are too.
We’re trying to squeeze in as much camping, hang gliding, trips to the lake, puttering around the garden, and picnics in the park as we can before the long winter arrives.
My vegetable garden is doing really well this year and has left me with an abundance of tomatoes. We’ve been having them on omelettes, in salads, in pasta, and I’ve been roasting them and freezing them so we can sneak in some tastes of summer in the dead of winter.
When we returned from camping last week the tomato vines were heavy with the weight of beautiful fruit! Rather than roast more tomatoes to freeze, I thought I’d start making home made tomato soup to put up for the winter instead.
It looks like I’m going to have to do a few batches because I can already tell it’s going to be a favorite especially alongside a dairy free grilled sandwich or a grilled tuna sandwich. The flavors are so delicious and this time I added a pinch of crushed chipotle peppers that added a hint of heat and a warm, smoky flavor.
The best part is that it’s a very easy recipe that will bring the taste of summer into a chilly winter afternoon and most of us have all the ingredients on hand – along with gardens bursting with tomatoes.
Slow Roasted Tomato & Pesto Soup
7 Cups of Red Cherry Tomatoes & Yellow Pear Tomatoes stems removed, rinsed, and dried
1 tsp of Dried Oregano
1 Medium Vidalia Onion peeled and sliced
10 Cloves of Garlic peeled
Somewhere between 1/4 and 1/2 Cup of Extra Virgin Olive Oil
2 Generous Pinches of Kosher Salt
1 tsp of Dried Basil
1/8 tsp of Dried Crushed Chipotle Peppers
A Few Grinds of Fresh Pepper
4 Cups of Gluten Free Chicken Broth
1/2 tsp of Coconut Sugar
3 Tablespoons of Vegan Nut Free Pesto
Preheat oven to 325 degrees
Line a baking sheet with parchment paper and add the onions, garlic, and tomatoes. Drizzle with the olive oil and season with the oregano, basil, chipotle peppers, kosher salt, and ground pepper.
Roast for 2 hours.
Remove the roasted veggies, garlic, and herbs with a spatula into a medium saucepan add the chicken broth, coconut sugar, and pesto. Use an immersion blender (or put into a regular blender, then add to a saucepan) to puree the tomatoes, garlic, and onion. Simmer (slowly) for 30 minutes.