Tag Archives: tomato

Fire Roasted Tomato Soup

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fire roasted tomato soup

Mmmm, perfect tomato soup for a cold night.

fireroastedtomatosoup2

Add a dollop of pesto and some cheeeeeze!

My mom made this soup when I was recently home for a visit. It is perfect with some crusty bread and a glass of red wine. My version omitted the celery tops (because I rarely buy celery), but it is good with the celery and I used dried basil because I forgot to buy fresh basil (whoops!). The addition of sun-dried tomatoes gives the soup a nice depth. Anyway, I got to use my immersion blender which is one of my favorite kitchen tools ever.

Fire Roasted Tomato Soup

  • 1TB butter
  • 2 shallots, minced
  • 1 clove of garlic, minced
  • 3/4C finely chopped carrots
  • 1tsp sugar
  • 1TB dried basil or 10 large basil leaves, torn
  • 4 sun-dried tomato halves, packed in oil
  • 1 28oz can of fire roasted tomatoes
  • chopped celery tops
  • 1 14oz can of vegetable broth
  • salt and pepper
  • dollop of pesto (to add on top when served, if desired)

Melt butter in stock pot or Dutch oven over medium heat. Add shallots, garlic and carrots. Cook for 5 minutes, or, until soft. Add the sugar, basil, celery tops and salt and pepper, cook for 5 more minutes. Then add the canned tomatoes and sun-dried tomatoes and broth. Stir and let simmer for about an hour. Check on it occasionally and stir. Remove from heat and use an immersion hand blender to puree the soup (or, you can use a blender instead). Pour soup into bowls, dollop with pesto and a little bit of Pecorino or parmesan cheese. Enjoy!

Tomato Pesto with Campanelle

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Well, I think I’ve done it this year. I’ve eaten my weight in summer tomatoes. I can’t get enough of them because to me, the flavor of a good, ripe, juicy tomato epitomizes summer fruit and vegetables. Tomato and bean salad? Yes! Fire-roasted salsa? Please! Gazpacho? You bet. Sliced tomatoes and avocados on toast? Bring it. I get excited at the first site of tomatoes and buy them at least three times a week, and get wistful and sad at the last of them come Fall. Oh, and I’m pretty sure that this recipe will win over even those who aren’t fond of tomatoes. You know who you are. Ahem.

  • 1 container of cherry tomatoes, or heirloom cherry tomatoes
  • 1/4 C. extra virgin olive oil
  • 1/4 C. toasted almonds, chopped
  • 1/2 C of basil
  • 1/2 clove of garlic
  • 2 cups pasta, cooked al dente
  • Grated pecorino romano (optional)

Add tomatoes, oil, almonds, basil and garlic to a food processor and pulse until combined, but not soupy. Add pesto to warm, cooked pasta and cheese. Don’t add too many tomatoes (oops, like I did the first time) because you’ll have a soup or salsa instead of a pesto. You can adjust the garlic too. I didn’t want to overpower the flavor of the tomatoes….because I’m trying to enjoy the last of the best taste of summer. Insert sigh here: _______