Once upon a time, I loved to cook. I scoured magazines (pre-Pinterest days obviously) for unique recipes and it wasn’t unusual to spend hours preparing a gourmet meal for me and my man.
Fast forward 3 kids later and now as the dinner hour approaches I cringe. My husband happens to be an awesome cook (hallelujah) but when it’s my turn to produce a meal I just think what can I get on the table that’s fast, delicious and healthy? I’m starting to love cooking again but I still have the time constraints so my ‘thing’ is to take something basic and ‘gourmet it up’. Enter:
Easy Roasted Tomato Soup…you pick:
Bacon Tomato | Chipotle Tomato | Basil Tomato
3 different flavors – 1 easy recipe
You’ll need:
32 oz of your favorite Tomato Soup
16 oz Chicken Stock (or Vegetable Stock or Water)
1 1/2 lb of ripe plum tomatoes (I’ve also used roma and cherry)
1/4 C olive oil
1tsp fresh thyme
3 cloves fresh garlic
Salt and Pepper
Your Secret Ingredient…either:
1/2 C chopped, cooked bacon OR
2 C fresh basil leaves OR
2-3 (depending on your heat tolerance) chipotle chiles in adobo sauce*
(*these can be found in the ethnic foods section of any grocery store)
Preheat Oven to 425°. Use some of the oil to coat a cookie sheet. Slice the tomatoes (not too thin) and lay them on the sheet. Coat/brush them with oil. Add salt and pepper and roast for 30-40 minutes. Just keep your eye on them so they don’t burn.
Meanwhile, add the remaining oil to a stock pot and sauté the garlic. **Note, garlic burns easily so don’t turn your back on it! If bacon is your secret ingredient sauté with the garlic. If your using basil or the chipotle chiles chop them up. Add the soup, chicken stock, thyme and your secret ingredient to the pot and simmer while the tomatoes are roasting. Once the tomatoes are roasted add them to the soup and simmer for about another 5 minutes or so. Use an immersion blender or food processor to blend the soup and you’re ready to serve!
We paired ours with (wait for it…) grilled cheese sandwiches. The gourmet kind of course.
Enjoy!