Roasted Tomato Basil Soup
Now that fall is in the air, I find myself longing for cherished childhood bowls of tomato soup, kindly accompanied by a hot grilled cheese sandwich.... yummm
You Will Need
1/2 cup olive oil, divided
1 medium yellow onion, roughly chopped
1 lb cherry tomates, I use a variety of colors
1 - 1.5 lb large/meaty tomatoes, halved length wise - choose what ever looks the most flavorful/freshest, like campari, roma, heirloom, san marzano etc.
3-4 cloves garlic, peeled
2 medium handfuls basil
1/2 tsp. dried oregano
pinch crushed red pepper flakes
1 small piece of good quality parmesan, about 1 oz (optional)
3-4 cups chicken stock, room temp
1/4 cup heavy cream (optional)
salt and pepper to taste
Pre-heat the oven to 400º
Using a large rimmed baking sheet, evenly coat the tomatoes with about 1/3 cup olive oil. Lightly season with salt and pepper and bake for about 40 minutes, until tomatoes are fragrant and noticeably blistered.
About 15 minutes before the tomatoes have finished roasting, heat the remaining oil in a heat bottomed stock pot, over medium high flame. When the oil is hot, running easily along the bottom of your pan, add the chopped onions and garlic - lightly season with salt and pepper. Reduce the flame to low and slowly cook the onions and garlic till they are a light golden brown.
After the tomatoes have finished roasting, add the roasted tomatoes (including the juices!) to the pot of onions and garlic. Stir to combine then add chicken stock and bring to a simmer.
Add the basil, oregano, red pepper flakes; simmer the mixture, uncovered, for about 25 - 30 minutes - giving the mixture time to reduced.
Using an immersion or stand blender, blend the soup until smooth or a little chunky (what ever you prefer)
Transfer the now blended soup back to the pot and add in the parmesan. Simmer the soup until the parmesan has melted, then stir in the cream. After adding the cream be conscious not to boil the soup, as an odd flavor will develop if you do. Let the soup continue cooking over a low flame for about 15 minutes before serving.
Serve hot, garnished with freshly grated parmesan, croutons, along side a grilled cheese, or simply on its own - Enjoy!