It’s that time of year again; tomato season is here! Tomato season usually means sauce-making season in our family, but this year I decided to try something a little different with our garden goodies. Our garden happens to be about 90% tomatoes this year and with a new baby, a lot of tomatoes and cool weather on the way, I wanted to make something easy, hearty and long lasting (planning for lots of leftovers is always a good idea with a new baby).
I love the fall and pretty much everything that comes with it: cozy knits, colourful crisp walks, and, of course, warm – hearty meals. Making tomato soup is a lot like making sauce, in fact my husband thinks that this soup recipe could double as a sauce if I just add a few meatballs and pasta noodles; definitely an option if you want to try it.
When I started thinking about making tomato soup, I wanted something that was flavourful, rich and simple. So I started playing around with the different ways I could cook the tomatoes. At first I wanted to roast them, and there are many roasted tomato recipes out there, but that made for a lot of steps and this mama does not have time for too many steps. Then I thought about the traditional stove top recipes I’d tried in the past and these are always good, but I wanted a different flavour and consistency ( a roasted flavour, and creamy consistency with the simplicity of a one pot recipe). So I decided to throw everything into a casserole dish and hope for the best. It actually turned out and tastes delicious! Hope you enjoy it.
JOSEPHINE’S BAKED TOMATO SOUP
¼ cup of olive oil
4 cups cherry vine tomatoes, halved
1 cup sweet long green peppers, chopped
1 red onion, chopped
1 clove garlic, diced
1 basil leaf
2 sprigs of fresh oregano
2 sprigs of fresh rosemary
4 sprigs of parsley
1 teaspoon of salt & pepper
½ cup of water
1 teaspoon freshly grated Parmesan
2 teaspoons sour cream
- Preheat oven to 375 degrees.
- Coat the bottom of a casserole dish with olive oil (a 14 inch rectangular dish or Dutch oven will work)
- Add, tomatoes, peppers, onion, garlic, salt, pepper and water. Mix all ingredients together.
- Place herbs on top of the mixture, cover with tinfoil or lid and bake for 35 -40 minutes (or until the tomatoes and peppers have softened).
- Bake for another 5 min uncovered, to give the veggies a roasted taste.
- Remove cooked herbs.
- Pour ingredients into a pot and blend using an immersion blender, this gives the soup a creamy consistency.
- Spoon into serving bowls, adding a dollop of sour cream, some freshly grated Parmesan and a sprig of parsley.
Hint: if you use a Dutch Oven you can skip a step (pouring ingredients into a pot) as the Dutch Oven is deep enough to use the immersion blender. You will also have one less pot to wash!