I cook so little around here, it’s kind of an event when I do.. thus my tendency to share every detail, like it was some kind of culinary Nobel Achievement.

It almost does not get simpler than tomato soup, almost by definition, right? But let’s just pretend I’m Thomas Keller or Alice Waters (Can I name any other chefs? I don’t think so.).  Here’s the step by step:

Start with plump, organic heirlooms from the Farmer’s Market:


Cut them up and place them on a baking dish. Then dice some shallots and peel some garlic:


Add the shallots and garlic to the tomatoes and sprinkle a whole bunch of basil on top.

You’re going to put this in a 400 degree oven for about 45 minutes in order to roast and caramelize the tomatoes:


Note to self: Next time, chop the basil and mix it into the cut tomatoes, lest you char (burn) the leaves.

When done, transfer to a pot, add chicken broth and heat for a few minutes:


The recipe said you could mash with a potato masher until the desired consistency, or you could blend it (I used a blender then returned it to the pot to add just a bit of cream:


Just like Campbell’s, but fresher and more pure.

And who knew…?  It’s the boy’s favorite soup. (This occasional cook loves to be complimented by her finicky son.)

So glad we have a long tomato and basil season ahead.