Roasting the tomatoes creates an enormous deepening of flavor. This perfect summertime soup, it’s equally delicious served cold with a dollop of crème fraiche.
Roasted Tomato and Basil Soup
Serves 6
½ cup balsamic vinegar
¼ cup extra-virgin olive oil
3 cloves garlic, minced
3 pounds ripe red tomatoes, cored and cut in half
salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken stock
1 teaspoon sugar
¼ teaspoon red pepper flakes
½ bunch fresh basil leaves, shredded
salt and freshly ground black pepper, to taste
1. In a small bowl, whisk together the vinegar, oil, and 3 cloves garlic. Place the tomato halves in a shallow baking dish and drizzle with the oil mixture. Season with salt and pepper. Roast the tomatoes in a pre-heated 375-degree oven until the tomatoes have softened, approximately 30 minutes. Set aside.
2. In a large stockpot over medium-high heat, melt the butter. Add the onion and 3 cloves garlic and cook until the onion is tender, approximately 5 minutes. Add the stock, sugar, red pepper flakes, and roasted tomatoes with their juices. Bring to a boil, reduce the heat and simmer until the tomatoes are very tender, approximately 30 minutes.
3. Using a food mill or a hand-held blender, puree the soup. Stir in the basil and season with salt and pepper, to taste. Serve hot or cold. Enjoy!Originally created to use up day-old bread, you’ll need no excuse to make this hearty salad. Few ingredients marry as well as ripe tomatoes and basil. And few combinations conjure up the taste of summer such as these.
Enjoy!