Roasted Tomato Soup

The height of summer or early fall soup!  Wonderful flavours ot tomatoes and basil.  They are just made for each other!

Makes 4 Servings

40 roasted tomato halves
2 tsp. EVO
1 onion
4 cups chicken or vegetable stock, low salt or preferably homemade**
1 1/2 cups water
2 tsp. granulated sugar

Garnish:
¼ cup chopped fresh basil, chiffonade (opt. but a great addition)
Freshly grated Parmigiano Reggiano
Croutons made from asiago cheese bread**

In large saucepan, heat EVO over medium heat; cook the onion, stirring until soft (approximately 5 minutes). Add roasted tomatoes, stock, 1 ½ cups water and sugar; bring to a boil. Reduce heat and simmer for 15 minutes. Cool until just warm. Transfer soup to a blender; puree until smooth. Return to the saucepan; reheat until hot; season with salt & pepper to taste. Ladle into warmed soup bowls and sprinkle with the chopped basil and a sprinkling of Parmigiano Reggiano.

For the Roasted Tomatoes:

20 ripe plum tomatoes
4 cloves garlic, minced
¼ cup fresh basil, chopped
¼ cup EVO
¼ tsp. each salt & pepper

Trim the stem end of the tomatoes; cut in half lengthwise. Arrange, cut side up without crowding in a well oiled glass or non-reactive pan (not aluminum). Mix together garlic, basil and EVO; spoon over tomatoes. Sprinkle with salt & pepper. Bake in a preheated 375 F oven for approximately 2 hours, checking after the first hour until the tomatoes are softened & shriveled & the edges have begun to darken a bit.

**Asiago Croutons:  cut the bread into 1/2″ cubes.  Toss with EVO & place on a rimmed baking sheet.  Place in a preheated 350 F oven for 10 – 15 minutes, or until crisp & golden, stirring frequently.

**If you would like to make your own stock, please go to Making Stock.

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