Roasted Tomato and Basil Soup
Prep Time: 15 minutes Cooking Time: 3 1/2 hours
Number of Servings: 6
Ingredients:
2-3 pounds (1-1.5 kg) of firm, ripe Roma tomatoes
¼ cup (60 mL) olive oil
1 small onion, finely chopped
3-4 garlic cloves, minced
Sea or Kosher salt; freshly ground black pepper
1 tablespoon (15 mL) chopped fresh thyme
1/2 cup (125 mL) chopped fresh basil
3 cups (750 mL) chicken or vegetable stock
1 tablespoon (15 mL) Worcestershire sauce
1-2 tablespoons (15-30 mL) balsamic vinegar
Sea or Kosher salt; freshly ground black pepper
2 tablespoons (30 mL) heavy cream
Garnish: sour cream or creme fraiche; extra fresh basil; and a slice or two of fresh bread
Method:
- Prepare tomatoes: Cut tomatoes in half, or in thirds if they are a little bit. Place in a large bowl.
- In a saucepan, heat olive oil over low heat and add the finely chopped onion and minced garlic. Gently heat (like a confit) until soft and fragrant for about 5 minutes.
- Pour the olive oil mixture over the tomatoes and gently coat the tomatoes.
- Pour onto a parchment-covered baking sheet. Spread the tomato slices into a single layer (get a second baking sheet, if necessary). Turn the tomatoes cut-side up.
- Season with a sprinkle of salt and pepper.
- Bake at 2250F for 2 hours. Then, increase the heat to 2500F for an additional hour. The tomatoes should collapse – they should not get brown.
- Let the tomatoes fully cool on the baking sheet.
- Place tomatoes and all the juices in a food processor. Add the thyme and basil. Puree until smooth. Add a little balsamic vinegar and extra olive oil.
- Prepare Soup: In a large soup pot, heat the stock with the Worcestershire sauce. Add the pureed tomatoes and herbs. Heat through. Adjust seasonings to taste, adding more salt and pepper if necessary. Stir in some balsamic vinegar and heat through.
- Just before serving, add the heavy cream. Top with a dollop of creme fraiche or sour cream …and some extra basil.
Questions and comments are always welcome alex@chilipeppersandpears.com [1]
