I call this the grown up tomato soup!
The roasted tomatoes create this lovely smoky flavor that pairs perfectly with fresh basil, definitely in the gourmet category, and something I like to serve to company for a nice lunch.
If serving alone or along side a salad i like to top this soup off with shaved Parmesan, Italian bread crumbs, and some fresh cracked pepper .
If you are making this a meal grilled cheese is always a good sidekick. Sourdough with cheddar and gruyere cheese is a dream. Another one I love is sourdough with smoked Gouda cheese, pear slices, and bacon!
Another favorite is brioche croutons. They are easy to make and so yummy in this soup. Simply toss cubed brioche with olive oil, herbs (Italian blend) and parmesan cheese. Bake until golden in a 400 degree oven.
Lets get started!
Tomato Soup with Basil
Ingredients
- 1 1/2 lbs ripe plum tomatoes
- 1 1/2 lbs ripe campari tomatoes on the vine If you cannot find campari, regular tomatoes or just a full 3lbs of plum will work
- 1 head of garlic, top cut off
- 1/4 cup olive oil
- 1 tbsp kosher salt
- 1 1/2 tsp black pepper
- 1 yellow onion, chopped
- 3 tbsp butter, unsalted
- 1 28 ounce can of whole plum tomatoes
- 1/4 tsp red pepper flakes
- 1 cup heavy cream
- 1/4 cup fresh basil, chopped
- 4 cups chicken stock
- 1 1/2 tsp thyme or Italian seasoning
- 1/2 cup parmesan cheese
- black truffle salt Or salt and pepper
Instructions
- Preheat oven to 450°
- Quarter the tomatoes and put them on a baking sheet with the garlic head.
- Drizzle a 1/4 cup of olive oil on the tomatoes and garlic. Season with salt, and pepper to taste.
- Roast in the oven for 40 minutes.
- Remove after done cooking and set aside.
- Heat a large stock pot over medium heat. Sauté the onions, butter, red pepper flakes, and 2 tablespoons of olive oil until the onions are tender. About 10 minutes.
- Add the chicken stock, canned tomatoes with the juice.
- Add the basil, thyme, and roasted tomatoes.
- Bring to a boil and simmer for 30 minutes.
- Puree with an immersion blender or Pour the soup into a large blender. Puree. You may need to do this in batches. Be careful, the soup is hot and last thing you want is a literal hot mess!
- After all the soup has been pureed, strain soup to get rid of the seeds and skin mash.
- Now that the soup is smooth, add 1 cup of heavy cream and bring to a boil. Stir well and simmer for 10 minutes more.
- Add salt, pepper, and truffle salt to taste. Serve with grated parmesan cheese and croutons. (Optional)
- Can be stored in the fridge for 5 days. Can freeze for 2 months.
- ENJOY!!!
[…] This fancy sandwich goes so well with my roasted tomato soup. You can find that recipe here Roasted Tomato Soup with Pesto […]