Roasted Tomato Basil Soup with a Round Grilled Cheese
When I moved out of my parents home I confiscated the Toas-tie. I wanted to be certain no one else in my family would take it. This was mine! You can read more about the Toas-tite here.
This past week it was raining and cold. My body was screaming for a pot of Tomato soup and a round grilled cheese. So I decided to make some for dinner. Tomato Basil sounded great but wasn’t up for anything too creamy or fattening. Checking out various recipes online Ina Gartens Roasted Tomato Basil Soup appeared in more recipes than you could imagine with rave reviews. So I decided I’d try hers. I did make a few minor changes to her recipe and although I wanted to strictly use fresh tomatoes, her recipe called for both fresh and canned. Why not test out the recipe that received great reviews and then change it up next time, if I felt like it.
The Roasted Tomato Basil Soup was fantastic. You would have thought there was cream in it. This recipe is a keeper and one that if you haven’t made before but love Tomato Soup, you have to try.
Here’s the recipe with the changes I made in blue.
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tablespoons good olive oil (EVOO)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions (2 onions) (I used one large yellow onion)
- 6 garlic cloves, minced (I roasted a head of garlic in EVOO, wrapped in foil with the tomatoes)
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) canned plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed (I used 2 cups)
- 1 teaspoon fresh thyme leaves
- 1 quart (32oz. or 4 cups) chicken stock or water
- 1 teaspoon balsamic vinegar
Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes along with a head of garlic that’s been wrapped in heavy duty foil and drizzled with EVOO). When tomatos and garlic are done, set aside to cool. Then peel the skins off the tomatoes, discarding the skins.
In an 8-quart stockpot over medium heat, saute the onions and
garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet, along with squeezing out 6 cloves of roasted garlic into the pot.
Bring to a boil and simmer uncovered for 40 minutes.
Pass through a food mill fitted with the coarsest blade. Using an immersion blender or upright blender puree to your desired consistency. Add Balsamic Vinegar. Taste for seasonings. Serve hot or cold.
Note: You don’t have to roast the garlic. I chose to because roasted gives the garlic a sweeter, milder flavor than raw garlic which I prefer. The leftover roasted garlic can then be squeezed out onto crostini or a cracker for a delicious snack!