Look, I'll never be too good for, too bougie for, or too old for a can of Campbell's soup and a grilled cheese loaded with Kraft Singles, but a woman reaches a point in her life where's she's got a garden full of tomatoes and absolutely no clue what to do with them. You can only make caprese salad so many times. For whatever reason, our backyard garden keeps spitting out tomatoes. At first I thought it was the common "second harvest", but we've reached November and I find a new handful of tomatoes every few days. Can't complain though!
I'm calling this "grown-up" tomato soup because 1) there's wine so duh and 2) it can be left unaccompanied, although a grilled cheese on the side wouldn't hurt. If you're not a tomato fan, this soup certainly isn't for you, but if you like richness and comfort classics, it definitely is. Enjoy!
- 2 1/2 lbs grape tomatoes
- 3 tbsp olive oil (I'm loving Zoe Olive Oil right now)
- 2 c finely diced yellow onion
- 1/4 c white cooking wine
- 3 tbsp minced garlic
- 4 c chicken or vegetable broth
- 1 c heavy cream
- 1/2 c parmesan cheese
- 1 tbsp tomato paste
- 1 tsp sea salt (+ more for tomatoes)
- 1 tsp black pepper
- 1 tsp oregano
- 1 tsp red chili flakes
- 1/2 c chopped basil
- Preheat oven to 400 degrees.
- On a lightly greased sheet pan, scatter grape tomatoes, sprinkle with sea salt, and drizzle olive oil to coat the tomatoes.
- Oven-roast the tomatoes for 30 minutes then set aside.
- In a very large stock pot or dutch oven greased with olive oil, saute onions, garlic, and white wine on high for about 10 minutes until the onions are soft and almost translucent
- Add the roasted tomatoes (and extra oil) and the broth to the pot and stir, then stir in the tomato paste, cream, salt, pepper, oregano, chili flakes, and parmesan.
- With an immersion blender, pulse the soup for about 30 seconds - because you want some tomato chunks but you don't want all the tomato chunks.
- Salt to taste, throw in the basil, cover and simmer for 30 minutes or until you're ready to eat!