Roasted Tomato Soup
Adapted from recipe, courtesy of Michael Chiarello
For the soup
- 12 large (4 pounds) fresh market tomatoes, stemmed and quartered
- 1/2 cup olive oil, divided
- 1/4 cup balsamic vinegar
- 12 garlic cloves, peeled
- Salt and ground pepper to taste
- 1 cup chopped onions
- 2 cups fresh basil leaves
- 2 cups chicken broth (can use some white wine)
For the bruschetta
- 1 loaf country-style bread Olive oil for basting Course sea salt to taste
Preheat oven to 500 degrees
Prepare tomatoes: In a large bowl, mix tomatoes, 1/4 cup of oil, vinegar, garlic, salt and pepper to taste. Spread tomato mixture on a non-reactive roasting pan in a single layer. Roast in the oven till dark in spots, 35 minutes or more. Remove and allow to cool.
In a large saucepan over medium heat, combine remaining 1/4 cup oil, onions, and a pinch of salt. Cook until onions are very soft, 10 minutes. Add the basil leaves and sauté or a minute.
Add some of the broth to the cooled tomatoes, and process (an immersion blender works great) in a large soup pot. Add remaining broth and onion mixture and pulse until all is blended and smooth. Soup can be refrigerated and re-heated when ready to serve.
Bruschetta: Cut bread into 2x4 inch pieces, brush with oil, and toast in hot oven. About six minutes total. Turn once. Place one piece in each soup bowl, and then ladle in the soup.
This soup freezes beautifully, so you can have that fresh tomato experience waiting for summer bounty.
Serve with Bethel Heights Pinot Blanc