At this time of year, when the weather is cold and damp outside, there is nothing better than a hot flavorful soup to warm you from the inside. This Roasted Tomato and Basil Soup absolutely hits the spot. It is not as hearty as a stew, so it is perfect served with a salad or sandwich for lunch or a starter to any dinner, but encompasses so much depth of flavor, that it definitely could never be compared with a tomato soup from memory. I use chicken broth in my recipe, but to keep it truly vegetarian, opt for vegetable broth instead. Furthermore, if you would like to garnish your bowl with a little dollop of sour cream and some fresh basil just before serving, that is a fabulous addition. There is only one "rule" that I highly encourage one to follow when making this recipe; use the best organic tomatoes that can be found. I have made this soup using fantastic organic heirloom tomatoes and I have recreated the recipe with regular tomatoes, simply because I had them on hand. The volume of flavor was night and day, or should I say "lack of flavor" when I didn't use the highest quality of fresh ingredients. Skimp on the quality of the canned tomatoes if need be, and let the freshness and flavor of the roasted tomatoes take over.
My recipe calls for a hand immersion blender to bring all the ingredients together; if you do not have one, using a food processor, blending in batches, will work just as well. Also, I call to use a food mill to catch any extra seeds. If one is not on hand, simply pour the soup through a fine wire strainer and use the back of a spoon to mash all the ingredients through, discarding the remaining seeds and skin.
Ingredients
3 pounds organic tomatoes, quartered
1/2 cup EVOO
Salt & pepper to taste
2 1/2 cups medium chopped sweet white onion (approximately 3, medium)
2 Tablespoons EVOO
4 Tablespoons unsalted butter
Salt & pepper
10 cloves garlic, minced finely
1/2 teaspoon red pepper flakes
2 (28 ounce) cans unsalted whole tomatoes, with juices (Trader Joe's has a wonderful product)
4-5 cups fresh basil, chopped
4-5 Tablespoons balsamic vinegar
1 teaspoon minced fresh thyme, or 1/2 teaspoon dried thyme
1 quart chicken broth (Have more on hand for desired consistency, as the soup reduces on the stove.)
Sour cream and fresh basil for garnish, if desired.
Preparation
Preheat the oven to 375 degrees.
Toss the quartered tomatoes with the EVOO, salt and pepper. Roast for approximately 45 minutes.
In a large stockpot saute the onion with the 2 Tablespoons EVOO and the butter for approximately 8-10 minutes, or until they become translucent. The butter gives the onions flavor, while the EVOO prevents them from sticking to the bottom of the stockpot. Sprinkle in salt and pepper to taste. Add in the remaining ingredients along with the roasted tomatoes from the oven. Bring to a boil, and then simmer, uncovered, for approximately 2 hours, stirring occasionally. Add in additional chicken stock to maintain desired consistency as the soup reduces on the stove.
Remove the pot from the stove, and when it cools slightly, use a hand immersion blender to blend and combine all the ingredients to a desired consistency. Then put the soup through a food mill to remove all the tomato seeds and skin.
Garnish with sour cream and fresh chopped basil if desired.
Yields: 8-10 servings
Ingredients
3 pounds organic tomatoes, quartered
1/2 cup EVOO
Salt & pepper to taste
2 1/2 cups medium chopped sweet white onion (approximately 3, medium)
2 Tablespoons EVOO
4 Tablespoons unsalted butter
Salt & pepper
10 cloves garlic, minced finely
1/2 teaspoon red pepper flakes
2 (28 ounce) cans unsalted whole tomatoes, with juices (Trader Joe's has a wonderful product)
4-5 cups fresh basil, chopped
4-5 Tablespoons balsamic vinegar
1 teaspoon minced fresh thyme, or 1/2 teaspoon dried thyme
1 quart chicken broth (Have more on hand for desired consistency, as the soup reduces on the stove.)
Sour cream and fresh basil for garnish, if desired.
Preparation
Preheat the oven to 375 degrees.
Toss the quartered tomatoes with the EVOO, salt and pepper. Roast for approximately 45 minutes.
In a large stockpot saute the onion with the 2 Tablespoons EVOO and the butter for approximately 8-10 minutes, or until they become translucent. The butter gives the onions flavor, while the EVOO prevents them from sticking to the bottom of the stockpot. Sprinkle in salt and pepper to taste. Add in the remaining ingredients along with the roasted tomatoes from the oven. Bring to a boil, and then simmer, uncovered, for approximately 2 hours, stirring occasionally. Add in additional chicken stock to maintain desired consistency as the soup reduces on the stove.
Remove the pot from the stove, and when it cools slightly, use a hand immersion blender to blend and combine all the ingredients to a desired consistency. Then put the soup through a food mill to remove all the tomato seeds and skin.
Garnish with sour cream and fresh chopped basil if desired.
Yields: 8-10 servings
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