Don’t expect this fresh summer garden tomato soup to taste like the canned version! In this recipe, you control the salt level and the ingredients aren’t whipped into being totally smooth. I recommend finding tomatoes that are deep red, preferably homegrown, for a richer, fuller tomato flavor. I added tomato sauce to the recipe for that reason.
Many versions of this recipe are floating around online. This version was “someone else got this from someone else,” then I added ingredients. We really liked it a lot, and Mr. Key Lime enjoyed it even more than I did! We had the leftovers for a second night and the flavors had blended even more. I think it would also be great with macaroni or pasta shells in it. It’s delicious served with a warm crusty bread.
Fresh Summer Garden Tomato Soup
This easy blender soup is light and summery - a perfect recipe for using all those homegrown tomatoes you have at the end of the season!
30 - 40 minutes
Preheat oven to 400 F and line a baking sheet with parchment paper.
Place cut up tomatoes, onions and garlic in a large bowl. Add olive oil and salt and pepper. Stir to coat well.
Spread the vegetables evenly on the baking sheet and roast in the oven for 30 minutes. Remove from the oven and let cool for five minutes.
Ladle the roasted vegetables into a blender, along with the fresh basil, adding salt and pepper to taste. If your blender is small, you can do this in several portions. Blend to your desired consistency.
Pour the blender mixture into a large saucepan and add the tomato sauce and almond milk. Heat, while stirring, on a low to medium heat, until just beginning to boil. Remove from heat. Serve hot with your favorite crackers or bread.