Carrot Tomato Soup

The weather around here has not shifted - not even a little bit. Summer is NOT over, I am sure of that. But the light has shifted in the way it does by late August. It's just enough for the mind to wander to things like wool and apples and soup! My favorite pot (my very best friend in the kitchen, no doubt) is now atop the stove and likely will remain there for a very long time.

 

I recently enjoyed a Carrot-Tomato Soup that I can confidently call my favorite. My babes declared a very strong dislike for Mama's favorite soup. I know! So sad! They were quite polite about it, but it was just a no go. They really didn't like it. Maybe next time I'll go heavier on the carrots (and more cream. How can you go wrong with cream?)

Carrot-Tomato Soup

 

2 TBSP butter

1/2 cup extra virgin olive oil

4 lbs tomatoes, peeled* and sliced in half

3/4 tsp sea salt

1/2 tsp fresh ground black pepper

(optional fresh sprigs of thyme, oregano)

1 medium sized yellow onion, diced

2 stalks celery, diced

5 medium carrots, diced

3 cloves garlic, minced

2 cups chicken (or vegetable) stock

1/3 cup fresh basil leaves, chopped

3/4 cup heavy cream

 

Place sliced tomatoes on a baking sheet. Cover with most of the olive oil (reserving 2 TBSP or so), and the salt and pepper. If you'd like a little more flavor, I sometimes add a fresh sprig or two of oregano or thyme atop the tomatoes.) Place in a 400 degree oven for 30 minutes to roast.

 

Halfway through the roasting, melt the butter and remaining olive oil in a heavy-bottomed pot over medium-low heat. Add onion, celery, carrots, and garlic and cook unt the vegetables begin to get soft (15 minutes or so.) When the tomatoes are done, add those to the pot (removing the sprigs of herbs), along with the stock. Simmer on low until the vegetables are all tender (another 15 minutes or so.)

 

Purée the soup (I use an immersion blender. A regular blender would work just fine, doing it in batches.)

 

Stop here and see below if you'd like to freeze some of the soup for later!**

 

Return the soup to the pot and onto the stove. Heat slowly. Add the chopped basil and heavy cream.

 

Enjoy!

 

Notes:

*To peel the tomatoes, heat a sauce pan full of water and bring to a boil. Place tomatoes in for a minute. Remove and let cool. The skins will peel off easier after that.

 

**Because I love the basil and cream to be fresh when I serve this, at this point, I try to estimate how much I'll use for dinner now and how much I'd like to freeze for later. Usually, with this recipe, I freeze a one quart mason jar, filling it to within an inch from the top to allow for expansion room when it freezes. It makes a perfect lunch or light dinner size for us, especially when served with some crusty breadand sharp cheddar cheese for sandwich dipping!