Triple Tomato Soup

Fall season cooking is upon us, people! This is by far the best cooking season of the year! I still have a load of summer tomatoes to use up because my plant decided to only give my tomatoes in September. Now it's too cold at night, so I picked all the green ones and are waiting for them to ripen. I did, however, have enough ripe tomatoes to make a batch of tomato soup. Since it's a few days away from payday, I had to just go with whatever I had. Here's how I made it!

1. Cut about 10 tomatoes in half and drizzle with 4 Tbs olive oil with 2 cloves of minced garlic. Sprinkle with dried basil. Roast in the oven (400 degrees) for 20 minutes or so. If you are going to leave the soup chunky, you might want to scoop out some of the seeds before roasting them.

see all those green tomatoes? 

all roasty toasty

2. After letting cool a bit, the skins should be able to just slip right off - discard them.
3. Heat up 1 Tbs of olive oil in a pot and saute one onion until it is softened. Add a couple of ounces of tomato paste and 1/2 cup of oil-packed sun-dried tomatoes. Mix it all up.

4. Add 1 cup of white wine, 1 cup of water, some more basil - I would have used fresh if I had it. Bring to a boil and then turn down the heat to simmer for 20 minutes.

5. I used an immersion blender to puree the soup to the consistency I wanted. Then I added whole milk until it was thin enough to call soup. It needed a little something so I added a little bit of brown sugar and that mellowed it out. 

Triple Tomato Soup
10 tomatoes, cut in half
5 Tbs olive oil
2 cloves minced garlic
Dried basil -- couple Tbs? didn't measure
1 yellow onion
1 cup dry white wine
1 small can tomato paste
1/2 cup oil-packed sun-dried tomatoes
1/2 cup cream, whole milk, milk whatever you want
Salt and fresh-ground pepper


1. Preheat oven to 400 F. Place tomatoes on baking pan, cut side up and drizzle with 4 Tbs olive oil with 2 cloves of minced garlic. Sprinkle with dried basil. Roast in the oven for 20 minutes until soft. (If you are going to leave the soup chunky, you might want to scoop out some of the seeds before roasting them).
2. Take skins off tomatoes and discard
3. Over medium high heat, heat up 1 Tbs of olive oil in a pot and saute onion until it is softened. Add a couple of ounces of tomato paste and 1/2 cup of oil-packed sun-dried tomatoes. Mix it all up.
4. Add white wine, water, some more basil - I would have used fresh if I had it. Bring to a boil and then turn down the heat to simmer for 20 minutes.
5. Use an immersion blender, food processor, or blender to puree the soup to the consistency wanted.
6. Stir in cream and warm. Enjoy

Optional - add in cream at the end and warm
Any of the following are my faves with tomato soup - parmesan cheese, saltine crackers, Annie's Cheddar Bunnies, crusty garlic bread,

Oh and by the way... ButterBean is now driving...