Comforting but light, this creamy tomato basil soup is perfect for rainy afternoons!
Today I’m in Fresno, CA. and it’s cold and windy outside. I keep distracting myself with thoughts of my vacation in NYC and how awesome it was, plus some of the recipes I made while I was there. It was on a day not unlike today, but a little wetter, that I made this delicious meal for my cousin, her roommates, and I when I was visiting. I can’t believe it’s taken me this long to post it! I’m sure most people will agree with me when I say, there aren’t very many things better than having tomato soup with a grilled cheese sandwich on a rainy, cold day.
Ever since I was young, when it would rain, my mother would make my sister and I grilled cheese sandwiches once we got home from school. My sister was never a fan of tomato soup so she always resorted to eating chicken noodle; I on the other hand am slightly obsessed with tomatoes and have been loving them since an early age. I had a great time being enveloped in the aromas swirling around the tiny, New York kitchen when I was making this; garlic, fresh basil, and bread baking in the oven.. it was perfect.
Creamy Tomato Basil Soup
- 3 1/2 lbs. Tomatoes Sliced into Wedges
- 3/4 Cup Onion Sliced into Wedges
- 7 Cloves of Garlic
- 1 Tbsp. Olive Oil
- 1/2 Cup Fresh Basil No stems
- 1 Cup Vegetable Broth
- 1/2 Cup Vegan Sour Cream I used Tofutti
- 1 tsp. Sea Salt
- 1/2 tsp. Red Pepper
- 1/4 tsp. Black Pepper
- Pre-heat oven to 375°F. Place tomato wedges, onion, garlic and olive oil into a large bowl and toss until the oil is distributed evenly. Spread bowl contents onto a baking sheet and roast in the oven for 30-40 minutes, or until the onions are singed but not burnt.
- Get a large pot ready on the stove. Once you are done roasting the tomatoes, get a food processor or blender out and puree them along with the fresh basil a little at a time; you may need to divide it into three or four batches. After each batch is completely smooth, pour it until the pot and raise the heat to medium.
- Pour the vegetable broth into the tomato/etc. puree and stir until it is simmering. Place sour cream into a small mixing bowl and temper it slowly by introducing roughly a cup of the soup into it a little at a time and stirring until it is no longer chunky. Mix the sour cream liquid into the rest of the soup in the pot and stir together.
- Season the soup with salt, red and black pepper and let simmer for 10-15 minutes. Turn the heat to low and serve warm.
For the focaccia, I used a modified version of a recipe that I’ve made before. I changed up the toppings to only be rosemary, and included more fresh garlic, and dried herbs in the loaf. I also heated it for 3 more minutes to give it a nice crunch on the outside and keep it extremely fluffy on the inside. It was superb!
I then sliced the loaf in half, length-wise and sprinkled a good amount of Daiya Cheddar Shreds onto one side; and on a pan I crisped the outside a little more while melting the shreds inside. Mmm… I love to dip my grilled cheese sandwiches in the tomato soup, and this combination was fantastic. This recipe could warm up anybody’s insides!