Tomato Soup Viento

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Tomato soup always reminds me of the days when my husband, Brian, and I ran Windance Sailboards in Hood River, Oregon. We worked long hours in the summer months. The Columbia River Gorge is famous for it’s high wind. Viento means wind in Spanish and there is a launch site for windsurfing with that name. We always tried to get in a windsurfing session when it was blowing. At the end of the day we were exhausted and all we had energy for was to open up a can of tomato soup and pour it over cooked pasta with grated cheese. This recipe is a “stepped up” version using fresh cherry tomatoes and garden basil.

Note from recipe moderator: Roma tomatoes, or any other kind of tomato may be substituted in this recipe and according to some, is recommended. Lectins in tomato skins and seeds can make them hard to digest and would be hard to remove from cherry tomatoes. Larger tomatoes can be peeled and the seeds removed after they are roasted or by blanching them in water until the skin starts to separate from the flesh. See this video with step-by-step instructions.

Ingredients

• 2 medium onions, chopped
• 9 garlic cloves, skins removed
• 2 ½ pounds cherry tomatoes
• ¼ cup melted butter or ghee
• Sea salt and pepper
  
• 2 cups chicken bone broth
• ½ cup packed fresh basil leaves
• ¼ teaspoon dried oregano or 1 teaspoon of fresh
• Sea salt and pepper to taste
• Fresh chopped basil for garnish

Instructions

1. Preheat oven to 400°. Line a large baking pan with parchment paper. Place onions, garlic and tomatoes on pan, drizzle with butter or ghee and toss to coat. Sprinkle with sea salt and pepper. Roast for 30 to 40 minutes.
2. Into a blender or food processor, add the broth and roasted vegetables, basil and oregano and blend until well mixed. Pour this mixture into a medium sized pot and heat on low.
3. Add more sea salt and pepper if needed.
4. Chilled Version: Instead of placing in a pot on stove, place soup in fridge until well chilled

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