Tomato Basil Soup
Tomato Basil Soup
6 - 8 people
15 minutes
1 hour and 35 minutes
The combination of Tomato Pulp Vinegar with roasted tomatoes gives this soup a depth of flavor that is unique and hearty. Serve with toasted bread or grilled cheese and you’ll be right at home.
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Ingredients and Method
Ingredients
- 2 pounds Ripe Plum Tomatoes (cut in half lengthwise)
- 1/4 cup and 2 tbsp Basil Olive Oil
- 1/4 cup Tomato Pulp Vinegar
- 1 tbsp Kosher Salt
- 1 1/2 tsp Fresh Ground Black Pepper
- 2 cups Yellow Onions (chopped)
- 6 cloves Garlic (minced)
- 2 tbsp Unsalted Butter
- 1/4 tsp Crushed Red Pepper Flakes
- 1 (28 oz) can Plum Tomatoes
- 1 tsp Fresh Thyme
- 1 quart Chicken Stock or Water
Method
- Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
- Add the canned tomatoes, thyme, vinegar, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet.
- Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade.
- Taste for seasonings. Garnish with heavy cream or fresh basil. Serve hot or cold.
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