Yesterday was Vatertag (Father’s Day) here in Germany. A day most rarely put much emphases on. My husband never expects anything on this day, but I always try to make the day special for him as he is the only father in our home. Some men rarely show how much this day actually means to them because in theory, they are expected to remain unbothered. Why? Because mothers always take center stage. However, I remind baby girl every year just how much her father sacrifices and is truly her biggest cheerleader whether she knows it or not. And urge her to help make that day special for him.
So, I decided, that apart from a few of his favorite dishes, I would prepare a simple but flavor filled soup that he had never tried before. He is a soup lover which is a pleasant surprise. You would think all men only care about MEAT! But I’ve got me a keeper who loves soup as much as I do.
Still baffled that he has never tired this Creamy Tomato Basil soup before. And even more curious as to how long its been since I have actually made this soup myself. Hmmm, lets see. I have always been an admirer of tomato soup in all forms. I order it in restaurants all the time, and use to have the store bought gourmet ones on hand. I remember back in my undergrad days I made this soup every week. On any given day you could find fresh and canned tomatoes in my house both then and now.
Tomatoes are one of those superfoods whether you consider them vegetables or fruits that are filled with nutrients and has tons of health benefits. We really should be eating more of it. And this soup more than makes up for the quota.
The infusion of the roasted tomatoes with garlic, basil and spices will be welcomed by your palet. Roasting the tomatoes and garlic really take this soup to another level. No need for cream in this soup. This tomato basil soup captures its smooth texture and creaminess from the use of a sweet potato. It provides a natural thickness which I like in my soups. It gives me that warmth of winter comfort foods I’m missing so much.
This soup is incredibly easy to make. There is no need to constantly monitor progress once all ingredients are together, the Emerson stick or stand blender will do its magic.
- 2lbs German Red Strawberry tomatoes*
- 1lb Roma tomatoes, halved
- ½lb Cherry tomatoes
- 6 sun-dried tomatoes
- 3 tablespoons olive oil
- 1 red onion
- 3 cloves garlic, peeled and smashed
- ½ Sweet Potato
- 1 red or yellow bell pepper
- 1½ cup fresh basil leaves, roughly chopped
- 4 cups vegetable broth
- salt and black pepper to taste
- ¼ spoon chili pepper to taste (optional)
- Preheat oven to 450°F
- On a baking sheet, place tomatoes and garlic in a single layer on a tray. Drizzle 2 tablespoons of olive oil over tomatoes and season with salt and pepper.
- Roast for about 20 minutes or until tomatoes are charred on top.
- While tomatoes are roasting, in a large pot, heat 1 tablespoon of oil over medium-high heat. Add the potato, onion, and peppers. Cook until onions are soft and translucent, stiring occasionally. Add and sun-dried tomatoes; cook for an additional 5 minutes.
- Add in stock and bring to a boil. Reduce heat to low; simmer for about 20 minutes or until potatoes are tender. Add the roasted tomatoes, garlic and basil to the broth and allow to simmer for a few minutes.
- Using an Emerson blender, blend until smooth. Continue to simmer on low about 5 minutes.
* You may use which ever tomatoes you like. I used the german ones because they are very meaty, plus it was what I had on hand.