The Charmed Garden

From Planning to Planting, and from Harvest to Table.


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Roasted Tomato Basil Soup – mmmmm

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I’ve been so busy in my garden, the community garden, and my client’s gardens, that I kinda let the piles of veggies I picked stack up in the house for the past few days.  Today I could no longer ignore them. I rolled up my sleeves, and put my mom to work.  🙂

This is a simple, easy recipe. You can easily double it and adjust the herbs to your taste.

4lbs of tomatoes

1 cup of finely diced Basil

1 tsp fresh thyme, or 1/4 tsp ground thyme

1 medium onion, or 1 1/2 cups

1/3 plus 2Tbs of olive oil

6 cloves of finely chopped garlic

2 Tbs of red wine vinegar

3 tsp of salt

Black pepper to taste

2 cups of Chicken Bone Broth *

Preheat oven to 400 degrees

Cut the stems out of the tomatoes and slice them in half. Lay them cut side up on cookie sheets. I covered my cookie sheets with parchment paper for easier clean-up. Drizzle the 1/3 cup of olive oil over the tomatoes. Roast for 45 min. If you are using a convection oven, reduce the heat to 375 and the time to 35 min.

You’ll know your tomatoes are ready for the pot when they’re a bit bubbly and turn a gorgeous rustic red.  Maybe it’s the designer in me, but the color is so beautiful, I almost hated to put it in the pot.

Next, cover the bottom of your pot with the remaining 2Tbs of the olive oil. Cook the onions until translucent, about 5 min. Add the garlic and cook for another minute. I used a mix of the last of the onions from the garden because they were handy.  So long as it’s a cup and a half of onions, it really doesn’t matter what kind you use. They’re not the star of the show.

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Add your beautifully roasted tomatoes to the pot,  your basil, thyme, salt and pepper. Cook on low for 25-30 minutes, until the tomatoes are broken down.

Add the two cups of  bone broth and the 2 tsp of the red wine vinegar. Now here you can change things up a bit. If you’re vegetarian, add water or vegetable broth. If you’re unfamiliar with bone broth, you can certainly use regular broth. However, bone broth gives a richer taste to your soup. It is more expensive, if you’re not one to make it yourself.  But it is tastier!!! Here’s a picture of the bone broth I used. I am fresh out of homemade.  I also added some not quite dried basil as I didn’t have enough in the garden.

When your soup looks like this, it’s time to put it in a blender.

tIMG_1668It took 3 batches of blending to get the whole pot looking like this . . . IMG_1674And it was worth it!

psst – these cool dishes are from Ojo Sarco Pottery.  Hand made, one of a kind, which I think is perfect for fresh from the garden soup, also hand made and from your one of a kind garden.