A Little Taste of Summer: Oven-Roasted Tomato Soup

You want to know the good thing about having four different seasons? As human beings, we are never content with what we have- therefore, due to the very nature of a cyclical year, we always know that whatever season, weather condition, or holiday we are wanting is only a matter of time away. In the 95 degree summers of central Alabama, all we Alabamians ever want is some ice and snow to cool down those blistering days. And on the opposite end of the spectrum, the second even the tiniest snowflake falls, we are ready to set up our lemonade stands once again and slather on the SPF.

There are a few things that always come to mind when I think of summer- the smell of Banana Boat tanning oil, Ono Island, and tomatoes. Every year since I was a kid, my dad has grown the most beautiful tomato garden in the neighborhood- tomatoes ranging in size, color, acidity, and shape. Every evening, we'd go in the garden, pick a bucket full of ripe tomatoes and then my mom would slice a plate full for us to eat with dinner- simply topped with some salt and pepper. We had SO many tomatoes, that once a week, my dad would fill our little red wagon full of tomatoes and would tell me and my sister not to come home until we had given them all away... luckily, our neighbors were always willing to accept as many tomatoes as we would give them.

(Go ahead and be jealous. I know I look good in my polka-dot swimsuit. Not all 7 year old's can look this good in a one-piece)

It never fails that every year during the winter once Christmas has past, all I crave is summer. Unfortunately, one of the things I associate with summer the most isn't in season during the month of January... that's why I created this homemade tomato soup that can be made from whole canned tomatoes instead of the fresh variety. When used under certain conditions, canned tomatoes can provide an equally tasty and even easier way to enjoy this summer-time vegetable. To add an additional layer of flavor to the soup, I chose to oven roast the tomatoes. By roasting the tomatoes, you caramelize their sugars, removing that raw "salsa" tomato flavor while giving the soup an extraordinary taste. So enjoy this little ray of summer sunshine right out of the heart of Alabama on this blustery winter day.

Oven-Roasted Tomato Soup

Ingredients: 
2, 14oz cans of whole tomatoes
Extra Virgin Olive Oil (approximately 1/2 cup)
2 Stalks of Celery, diced
1 onion, diced
3 cloves of garlic, diced
2 large carrots, diced
1 cup chicken stock
1 bay leaf
salt and pepper
3 large leaves of fresh basil, rough chop
1/2 cup heavy cream

Pre-heat the oven to 400 degrees.

Open the cans of tomatoes and strain them into a large bowl (reserve the liquid to be used later).

Gently squeeze the tomatoes to remove any excess liquid or seeds. Space out the tomatoes on a sided cookie-sheet lined with aluminum foil. The aluminum foil allows for easy clean-up. 

Drizzle the tomatoes with a little olive oil and season with salt and pepper. Roast in the oven for approximately 20 minutes or until caramelized.

While roasting the tomatoes, heat 1/4 cup of olive oil in a large skillet and sauteé the onion, celery, and carrot. After sauteéing for 5 minutes, add in the garlic and continue to cook until vegetables are tender and onions are translucent.

Add the roasted tomatoes to the other vegetables along with the tomato liquid, chicken stock, and bay leaf. Simmer on low for 20 minutes to tenderize vegetables. Stir in cream and basil and continue to cook for 5 minutes.

Remove from heat. Using a blender, food processor, or immersion blender, blend the soup until smooth or desired consistency.  (If using a blender, do not seal the lid tight because the steam will cause it to pop)