Roasted Tomato Basil Soup

The yellow ones freshly grown at the Cicada Cottage

Nearly all of this yummy basil was added to the pot

Roasted goodness (tomatoes, onions, garlic)

The finished product

QUESTION: What do you do with two and a half pounds of mainly yellow tomatoes?

ANSWER: You cut 'em, core 'em, roast 'em, puree 'em, and then slurp 'em.

My sister Jordan and her cute rascals stopped in for a night as they made their way to Ohio and were kind enough to share their produce harvested at the Cicada Cottage (it is quite impressive and should be checked out here). I haven't had much cooking experience with yellow tomatoes and decided to scour the internet for an intriguing recipe. Yellow tomatoes are known for being less acidic and slightly sweeter than their red cousins. My favorite way to eat a tomato is roasted or sun-dried--there's nothing like that intensified, savory, sweet, slightly chewy mouthful. It usually makes the dish. And then add a bounty of basil? I'm hooked.

The tomatoes roasted for well over a half an hour giving the aroma time to make it to the bedroom, literally waking up Brendon. That made me happy. Don't you just love waking up to the smell of yummy food? It's a much more pleasant way to be awakened instead of some ringing noise from a clock. (Maybe I should invent a scented-siren alarm clock?)

I know it's a little too hot for soup, but we all know that never stops me. But after taking a sip later in the evening after the soup had cooled down to room temperature, I believe this soup would be yummy hot or cold.

Buen provecho!