Hi, my name is Kelsey and I can’t stop eating tomatoes. It’s all day, every day, every meal. I just. Can’t. Stop. They are so damn perfect this time of year and I get anxiety even thinking about the day I hit the farmers market and they are gone until next year. Until then I’m full on addicted and getting my fill while I can. Which is why last week I had no plan for dinner but ended up with homemade tomato soup. You guys, it was heavenly. I have to admit I had no idea what I was making until about halfway through cooking and then once I did, realizing I had never made tomato soup before, quickly checked a few recipes to make sure I was on the right track. Ultimately, it was super simple and delicious. Apologies for the lack of pictures…like I said, I had no plan and definitely didn’t realize how amazing it would be.
Homemade Tomato Soup with Grilled Cheese Toasts
3-4 lbs Tomatoes, I used mostly cherry and a few rough chopped heirlooms
1 Fennel bulb, sliced into strips
1 Onion, 1/2 rough chopped for roasting, 1/2 diced for saute (honestly you can probably pick one option and have it turn out great)
4-5 garlic cloves, smashed and skins peeled
1/4 tsp red pepper flakes
salt and pepper
1 28 oz can plum or diced tomatoes
3 cups (or handfuls) or basil leaves, give them a rough chop if you prefer
1 quart chicken stock or water
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Spread all tomatoes (keep cherry tomatoes whole and larger tomatoes rough chopped into half or fourths), fennel and the rough chopped half of the onion onto the baking sheet into a single layer. Stick garlic pieces into juicy parts of tomatoes to avoid burning in oven. Sprinkle with red pepper flakes and toss with a generous drizzle of olive oil and salt and pepper. Roast for 40-50 minutes.
While the pan is roasting in the oven, saute the diced half of onion in a generous drizzle of olive oil until it starts to brown. Add can of tomatoes, basil and stock. Let simmer on stove. Once done roasting, add goodies from the oven to the pot making sure to get all the delicious juices. Bring the pot to a boil and cook on a simmer for 30-40 minutes. Use an immersion blender or do small batches in a blender to puree soup to your desired consistency and season with extra salt and pepper to taste. Serve with open faced grilled cheese cut into strips for dipping…the way it’s meant to be eaten, obviously.