Roasted Tomato Basil Soup
2 lbs. Roma tomatoes (about
8), halved lengthwise
and pepper, to taste
1 medium onion, chopped
2 garlic cloves, minced
1 32 oz. can whole tomatoes
1 1/4 cups chicken broth
5-6 fresh basil leaves
cup heavy cream
Preheat oven to 425 degrees.
On a lined baking sheet, toss tomato halves with 2 Tbsp. olive oil, salt and
pepper. Roast for 25-30 minutes.
Meanwhile, in a large pot, heat 1 Tbsp. olive oil over medium heat. Add chopped
onion and cook 7 to 8 minutes, or until onions are golden brown. Add garlic and
cook for 1 more minute. Add canned tomatoes and chicken broth, and increase
heat to medium-high. Bring to a boil, reduce heat to medium and simmer for 20
Remove roasted tomatoes from oven. To the soup add
roasted tomatoes, whole basil leaves, salt and pepper. Remove from heat.
Using an immersion blender or food processor, puree soup until mostly smooth.
Pour soup through a sieve into another medium pot.
Set pot to medium heat and simmer soup for 2 minutes. Add heavy cream, stir and
remove from heat. Serve, topping with additional basil leaves and Parmesan
Crisps (recipe below), if desired.
Makes 4 crisps
Tablespoons freshly grated Parmesan
Preheat oven to
400 degrees F.
tablespoons Parmesan onto a silicone or parchment lined baking sheet. Space
each tablespoon about an inch apart. Lightly pat down with your fingers.
Bake for 3 to 5
minutes, or until golden and crisp. Allow to cool.
Serve with your
favorite soup, stew or salad.