Garden Fresh Tomato Soup

This soup is wonderful for the transition from summer to fall.  Tomatoes are obviously a star of the summer garden and yet, a warm bowl of soup welcomes cozying up celebrate those colder months.  And while this soup will be best with in-season homegrown tomatoes (I cannot lie), you could easily make it year round with store bought tomatoes or even canned (use two 28oz cans of fire roasted tomatoes and skip all the steps involved with blanching and broiling).  So however you decide to tackle this recipe, enjoy the ever-comforting art of stirring that soup pot!

Garden Fresh Tomato Soup
      Serves 6-8
12 medium ripe tomatoes of any variety
1/4 c olive oil, divided
2 T balsamic vinegar
1 t salt, divided
1 t black pepper, divided
1 sweet onion, chopped
3 carrots, chopped
1 t dried basil
1 t red chili flakes (optional)
1 1/2 c raw cashews
1 quart vegetable broth
Large handful fresh basil

Bring a large pot of water to a rolling boil.  Preheat your broiler to high and set out a large, greased cookie sheet.  Score each tomato by making an X anywhere on the skin.  Gently drop each tomato into the pot of water and return to a boil.  After 2-3 minutes (or when tomato skins begin pulling away from flesh), remove tomatoes with tongs and set aside to cool slightly.  Once cool enough to handle, peel each tomato and slice in half (discarding any remaining stems/cores), placing on the cookie sheet.  Toss sliced tomatoes in 2 T olive oil, 2 T balsamic vinegar, 1/2 t salt, and 1/2 t black pepper.  Broil for 5-10 minutes, or until tomatoes begin to darken and bubble.

Meanwhile, empty your water pot and return to the stove over medium heat.  Add remaining olive oil and sauté chopped onion and carrots until veggies begin to caramelize.  Then, add in remaining slat, pepper, dried basil red chili flakes (if using), and cashews.  Stir to combine and continue sautéing this mixture for 5 more minutes (use a splash of vegetable broth here and there if bottom of the pan requires some deglazing).  Lastly, add in vegetable broth and broiled tomatoes (with all their juices).  Stir to combine and bring to a simmer.  After 5 minutes of simmering, puree the soup 'til smooth by transferring to a blender or using an immersion blender.  Lastly, stir in fresh basil 'til wilted.  Serve immediately and top with extra basil, red chili flakes, parmesan cheese, or a drizzle of olive oil, as desired.  Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 6 months.  Enjoy!

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