Tomato Basil Soup
July 18th, 2010
Roasted Tomato Basil Soup
I love Tomato Basil Soup- I mean, this is true comfort food to me. I know that I have a recipe for Golden Heirloom Tomato Soup (08/07), which is like the glammed up version. But this is the real, old fashioned kind that you get at a deli, or that your grandma made you for lunch when you were a kid- you know?
I bought some beautiful campari tomatoes on the vine at Costco! (yes, not from the farmers market, but from the super store!) I meant to make some salad with them, but they kept sitting there staring at me day after day, and this morning, I broke down and roasted them for soup.
The beauty of a great tomato (from Costco or otherwise!) is that you don’t have to add a million ingredients to have them taste great. This soup is pretty strait forward and not in the least labor intensive (yay!!) It also takes under an hour, most of which you have just left things to cook (yay again!!).
Serve hot with a grilled cheese sandwich for maximum comfort ☺
Roasted Tomato Basil Soup, serves 8
6lbs tomatoes (if on vine still, just roast on the vine)
(Also, Costco conveniently sells 2 lb boxes of campari tomatoes on the vine)
8 garlic cloves, whole in paper
½ cup of olive oil
4 Tbs butter
2 large yellow onions (roughly chopped)
handful of basil, (see picture for how much a handful is!)
4 cups chicken stock
1 cup heavy cream
Preheat oven to 400 degrees.
Arrange tomatoes and garlic on a sheet pan. Drizzle the tomatoes with ½ cup of olive oil. Sprinkle with kosher salt.
Roast tomatoes and garlic in the oven for 30 minutes, and then remove pan from the oven to cool.
In a soup pot, melt butter and add chopped onions. Sweat until tender (it is ok if they get some brown caramelization on them).
Squeeze the roasted garlic from the paper, and remove all of the stems and vines from the roasted tomatoes.
Dump all of the tomatoes, garlic and juice into the soup pot with the onions.
Add the handful of basil.
Add the chicken stock. Turn the heat to medium-high, and let the soup cook for about 15 minutes.
Remove the soup from the heat. Using an immersion blender, puree the soup until completely smooth.
Stir in (do not blend!!) the heavy cream.
Now is the time to season to taste. I used about 1 tsp kosher salt for the very sweet tomatoes I used, but let your own palate be the judge!
Serve hot and garnish with fresh basil or shaved parmesan.