Winter Fire Roasted Tomato Basil Soup With Prosciutto Topping Recipe

This is my winter version of Roasted Tomato and Basil Soup.  In the winter there are no fresh local tomatoes.  Buying tomatoes at the grocery store means they are coming from far away and I know they will not be as amazing as those fresh picked summer tomatoes.  Oh I how love those summer tomatoes.  But, now that it’s winter I have to rely on canned tomatoes.

This time of year is for me the best time of year for soup.  I’m excited to share this recipe as part of the Gluten Free Light Winter Warmers Progressive Dinner.  I am hoping to gather many more soup and stew recipes.  Check out the whole schedule at the bottom of this post.

Ingredients:

1 large can Fire Roasted Whole Tomatoes

1 large can Fire Roasted Diced Tomatoes

1 large can Fire Roasted Crushed Tomatoes

1 large organic onion diced, Cippolini or Vidallia sweet are recommended

4 large cloves of garlic chopped

5 ounces of fresh basil leaves

Sea Salt and Pepper to taste

1-2 cups of filtered water

Organic Extra Virgin Olive Oil

1/3 pound thinly sliced prosciutto

Directions:

In a stock pot, saute the onions until soft and starts to brown.  Add in the garlic and combine.  Add in the tomatoes and basil.  Take off the heat and using your immersion blender, blend all until smooth.  If you don’t have an immersion blender you can spoon the soup into a blender a little at a time then return to stock pot.  Taste and adjust with salt and pepper.  Simmer for 30 minutes.

Topping:

Pre-heat oven to 350.  Place slices of fresh prosciutto on a foil lined baking sheet and bake in oven for 18 minutes until firm and almost crisp.  Take out and let cool before you crumble.  This is a wonderful topping for this tomato soup.  Of course if you would like to keep this a vegetarian/vegan soup omit this topping.

Notes: If you want to use just one type of canned tomatoes use the Fire Roasted Whole Tomatoes.  You are going to get a lot more flavor from whole tomatoes than crushed.  You’ll notice it immediately.

Gluten Free Light Winter Warmers Progressive Dinner Party

Monday January 18th Karen from Cook4Seasons made Creamy Potato Leek Soup and Roasted Cauliflower Soup with Gluten Free Croutons by Alison from Sure Foods Living.

Tuesday January 19th - Winter Fire Roasted Tomato Soup w/ Prosciutto Topping from Diane- The W.H.O.L.E. Gang.

Wednesday January 20th -Mexican Seafood Soup from  Diane- The W.H.O.L.E. Gang and SeaMaiden from Book of Yum with a Vegan Un-Chicken Roasted Vegetable Soup.

Thursday January 21st – Amy from Simply Sugar and Gluten Free servedBlack Bean Chili with Butternut Squash & Swiss Chard and Shirley fromgluten free easily shared Wassail.

Friday January 22nd -Ali from The Whole Life Nutrition Kitchen served Moroccan Chickpea and Potato Soup.

Tagged as: garlic, onions, pork, tomatoes