Spicy Roasted Tomato and Basil Soup

I’ve noticed that people from LA are never pleased with the weather until it’s perfectly temperate. In the winter it’s too cold and wet, and there is much longing for the summer. In the summer it’s too hot and dry and everyone wishes that it would just cool down a bit. One other thing I’d like to point out is that every day of rain between January and June is thought of as ‘possibly the last day of rain’, always hopefully that once that day passes we’re back on track for 100 degree weather in an unbearably thick layer of smog. Of course I stand right beside them in complaining each and every day, but I’d like to think it’s because I have a slightly different perspective on what changing weather means.

So it’s the last week of April and I’m inclined to believe that there’s more rain in the next few weeks based on past trends, but I’m still going to treat this like the last because who knows when soup season will be over.

I made this particular soup a few weeks ago with a friend and it was killer. The best part is that it could have many uses, soup not being it’s only stop. You could hold off on pureeing it and add a few heartier spices to make a pasta sauce, or you could spread it over dough for a sweet and spicy pizza sauce. Either way, you can dress it to fit the occasion and be almost guaranteed not to be disappointed.

 2 cans whole peeled tomatoes (56 ounces)

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1 tablespoon sugar

1 teaspoon salt

2 red onions, chopped

6 garlic cloves, minced

2 tablespoons tomato paste

2 tablespoons soy sauce

1 tablespoons chili flakes

4 ounces vegetable broth

½ cup chopped fresh basil, divided

Preheat oven to 450 degrees.

Place tomatoes, balsamic vinegar, olive oil, sugar, and salt in a baking dish.

Bake 30-35 minutes, or until tomatoes are broken down and slightly caramelizing.

In a large pot, sauté onions in oil until translucent and fragrant.

Add garlic and sauté for another minute.

Add tomatoes, paste, soy sauce, chili flakes, and broth.

Lower heat and cover for 10 minutes.

Remove and blend until desired consistency is reached (about 15 seconds).

Top with fresh basil.