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Some Kinda Good with Rebekah Faulk Lingenfelser: Homemade comfort: Roasted tomato soup
Rebekah Faulk 3rd one WEB
Rebekah Faulk Lingenfelser

Earlier this week over cocktails and bleu cheese chips at Savannah’s Crystal Beer Parlor, a good friend and I were chatting about homemade soup. He said, “Yeah, I saw your recipe for tomato soup on your blog, and I was amazed!” Much to my surprise, I said, “Really?” He explained that he had never considered making homemade soup and how it had always been something he would buy pre-prepared or simply pick up at a place such as Panera Bread. 

“You mean, all you do is roast tomatoes and just blend them up?” he asked. “Pretty much,” I said.

I live for feedback like this. It’s conversations like these that remind me not to take cooking know-how for granted, no matter how small a tip. My friend is pretty savvy in the kitchen, and I figured, if he had never considered how to make homemade soup, there may be a few others out there wondering the same thing. 

To me, on a cold winter’s day, there’s nothing quite as comforting as a bowl of homemade soup paired with a classic, simple grilled cheese sandwich. On the third day of January in a rare winter storm, when Savannah literally froze over and icicles hung from every surface, this tomato soup thawed us out. With every spoonful, it was like a big hug in a bowl. The tomatoes caramelize while roasting and get a rich depth of flavor, and the onion and garlic compliment the tomatoes as if it were a marriage meant to be. 

I finish the soup with a dollop of sour cream and a chiffonade of fresh basil.

Homemade Tomato Soup for Two

Ingredients

1 pound of Fresh Tomatoes, Cut into Quarters (About 4 medium size)

1 medium onion, sliced

3 cloves of fresh garlic, smashed

Handful of heirloom cherry tomatoes

3 Tablespoons Olive Oil

Salt and Pepper

Herbes de Provence (You can also use any combination of dried Italian herbs)

2 ½ to 3 cups of Chicken Broth

Sour cream, optional

Fresh Basil, for garnish

 

Preheat oven to 450 degrees. Slice medium tomatoes into quarters and heirloom tomatoes in half. Spread onto a large baking sheet, along with smashed garlic cloves and onion. Drizzle with olive oil and season well with salt and pepper. Toss everything together using clean hands. Roast for 30 minutes. Once vegetables have roasted, if using an immersion blender, transfer vegetables to a large stockpot set over medium heat. Add chicken broth and season again with salt and pepper. Blend vegetables to desired consistency. Turn the heat to high, cover with a lid and bring to a boil. Reduce liquid until thickens about 2-3 minutes. Turn heat to low and simmer for 15-20 minutes. Serve soup in a bowl, with a dollop of sour cream. Garnish with fresh basil. EAT!

Remember, you can visit SomeKindaGood.com for more cold weather recipes, like Hearty Hamburger Soup for the Soul or Roasted Root Vegetables Reinvented. Be sure to leave me a comment, so I know you stopped by. 

Stay warm, Statesboro!

 

Georgia native Rebekah Faulk Lingenfelser is a food enthusiast, writer and the cooking show host of SKG-TV on YouTube. The personality behind the blog, SomeKindaGood.com, she is a public relations graduate of Georgia Southern University and attended Savannah Technical College’s Culinary Institute of Savannah.  Search Facebook for Some Kinda Good or tweet her @SKGFoodBlog.

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