By: Jade Bryngelson, RDN, LD, Open Arms of Minnesota Nutrition Specialist
The end of summer is the best time of the year to find yourself some flavor-packed, juicy, homegrown tomatoes. There are really no tomatoes that compare, especially when living in Minnesota where most of the year our grocery store tomatoes are coming from Florida. A long and bumpy truck ride is in store for the picked-too-early tomatoes coming our way to make sure they’re ready to eat when they get here. Fresh and delicious tomatoes are easy to find at the end of summer, whether you check out your local farmers’ market, your neighbor’s garden, or a share in your local CSA (like ours here at Open Arms coming from our 5 urban farms!) We’re currently selling a one-time CSA share of tomatoes, so check out the website if you’re ready to get munching.
The hardest part of the abundance of tomatoes during this season is figuring out how to eat them. You can only eat a sandwich with a slice of tomato so many times before you’re sick of it. Many people use them to can items like salsa, spaghetti sauce, or even whole tomatoes to use later in the year when they’re harder to find. One of my favorite ways to use them up is a hearty bowl of homemade tomato and basil soup, with a grilled cheese on the side of course. Here’s a recipe bound to provide the early fall comfort you’re looking for.
Recipe adapted from ambitiouskitchen.com
Makes 4 servings
INGREDIENTS
Roasted tomatoes:
- 3 pounds tomatoes, cut in half
- 8 cloves garlic, peeled
- 3 tablespoons olive oil
- Freshly ground salt and pepper
Caramelized onions:
- ½ tablespoon olive oil
- 2 yellow onions, thinly sliced
Additions to the soup:
- ½ cup packed basil leaves
- ½ teaspoon dried oregano
- 1-2 cups water or low sodium broth, depending on how thick you want the soup
- Freshly ground salt and pepper, to taste
INSTRUCTIONS
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Season with salt and pepper. Roast in the oven for 40-45 minutes.
- For the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. About 20 minutes.
- Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Add the basil and caramelized onions and blend again.
- After blending, transfer back to pot, turn to medium low heat and add in oregano, broth and salt and pepper to taste. Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired.
Nutrition Information:
For 1 serving of soup:
- 210 calories
- 13g Fat
- 22g Carbohydrates
- 5g Protein
- 220mg Sodium
- 6g Fiber
Tips: Add milk, or low-fat coconut milk in place of half the broth for a creamier, richer soup.
