Roasted Tomato Basil Soup
This grilled tomato and basil soup is that the most convenient. Roasting tomatoes gives soup an upscale , deep flavor. And delicious on top with a grilled cheese sandwich.
INGREDIENTS
▢9 Roma tomatoes, sliced lengthwise
▢3 tablespoons extra virgin vegetable oil
▢2 tablespoons unsalted butter
▢1 yellow onion, diced
▢4 chopped garlic cloves
▢1 tablespoon chopped fresh thyme
▢1 teaspoon kosher salt
▢½ teaspoon ground black pepper
▢1 28 ounces. can of crushed San Marzano tomatoes
▢ 1 cup fresh basil, roughly chopped
▢1 tablespoon of sugar
▢2 cup chicken broth
▢2 / 3 cup cream
INSTRUCTIONS
1.Preheat oven to 375 ° F.
2.Distribute the tomato slices on a baking sheet. Sprinkle with vegetable oil , then sprinkle with salt and black pepper.
3.Bake the tomatoes for 1 hour. Remove from oven and put aside .
4.Heat 2 tablespoons of oil or butter during a large saucepan (or casserole dish) over medium-high heat.
5.Add the onions and saute for five minutes.
6.Add the garlic, thyme, salt and pepper. Sauté briefly.
7.Add the crushed tomatoes, basil and sugar to the pan. Reduce the warmth and let it simmer for about 10 minutes.
8.Add stock and roasted tomatoes to pan. Boil for half-hour , stirring occasionally.
9.Use an immersion blender to puree the soup, or transfer it very carefully to a blender or kitchen appliance to puree. this might need to be wiped out batches. Return the soup to the pot.
10.Combine the cream.
11.To make mini croutons: Cut a couple of small pieces of bread into small cubes, add a touch oil, diced garlic and basil ... cook at 400 for about 7 minutes ... these make lovely croutons!
12.Add croutons on top of the soup served. Serve immediately!
