Roasted Tomato & Basil Soup {Naptime Everyday}

What’s Going on Today: Using up the last of the tomatoes before heading out for Labor Day weekend! Packing and cleaning up!

Naptime Goals: Make a pile of new back to school clothes, roast tomatoes and make soup!

Tonight’s Menu: Roasted Tomato & Basil Soup, Herbed Couscous, crisp white wine.

As I indicated last week, I am a compulsive tomato buyer at the farmer’s market. There is something about their ruby red skin that just lures me in and says “buy me!” It is a little like the way I feel when I am wandering through the Saks shoe department, too, but the tomatoes are a lot cheaper. Right before the hurricane last month we had a spell of gorgeous summer weather and I served tomatoes nearly every night for dinner. I made this particular soup recipe up as I went during naptime. I wanted something that would truly showcase the amazing flavor of our summer tomatoes and could be served warm or chilled.

This soup has a deeply burnished red color do to the fact that they already red tomatoes are made even redder from the roasting. It came together so simply during naptime, I merely roasted the tomatoes for a bit while the base of the soup simmered away on the stove. Then, once they were tender and crinkled I added them to the soup and let it simmer a bit longer.

The whole kitchen smelled of the sweet tomatoes for the rest afternoon and I didn’t mind one bit. That night for dinner I didn’t even bother to rewarm the soup, it was so refreshing to eat chilled. My husband choose to sprinkle his with a little bit of Parmesan, which sounded like a good idea, and I ate my plan with couscous and wine on the side. We loved it so much that I plan to make a few more batches in early September to freeze. Lord knows this is exactly the kind of meal I’ll be wishing for come January!