I can’t believe summer is over and we are heading into the fall months. I have always been a sucker for autumn and all of the harvest festivals, hayrides, picking pumpkins and apples (baking with pumpkins and apples…yummm!).

As I picked the last of my tomatoes last week, I knew I wanted to make this homemade creamy tomato basil soup. My herb garden is still thriving, and I was excited to use some of my basil (I have an abundance this year!).

I was talking to my daughter-in-love Melissa on the phone and told her I was going to make tomato soup. Mind you, she has been in this family for almost 25 years now, and for as long as I can remember, has not been a huge fan of tomatoes. I was surprised when she said that she had eaten a tomato sandwich at work a few nights before! What??!!! Our Southern California girl (born and raised) is officially a Jersey Girl! I squealed with excitement! Now if we can just get my son David (her husband) to eat a tomato sandwich too. Stranger things have happened 😉.

Ingredients:

3½-4 pounds ripe tomatoes
1 large sweet or yellow onion
1 medium head of garlic
a few sprigs of thyme, optional
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon aleppo flakes
1½-2 cups vegetable broth (it depends on how thick or thin you like your soup)
¼ cup heavy cream
½ teaspoon smoked paprika
½ cup loosely packed fresh basil leaves

Instructions:

1. Heat oven to 450°F. Quarter the tomatoes and onions, and arrange them on a baking sheet. Top with sprigs of thyme if you are using them. Drizzle with 3 tablespoons of the olive oil and season with salt and black pepper. Roast for 35 to 40 minutes or until softened. Transfer the baking sheet to a wire rack.
2. Add the roasted tomatoes, onion and garlic along with their juices to a large stockpot. Stir to combine.
3. Using a handheld immersion blender or traditional blender, purée the soup until it is combined and comes together. Add basil and blend some more. Put in the vegetable stock and blend until completely combined and has reached the texture you desire. Add heavy cream and stir until combined. Season the soup with salt, pepper, and smoked paprika (you can add more if needed).
4. Serve warm, garnished with any extra toppings you would like, and enjoy!