My Roasted Tomato Basil Soup (looks, feels tastes like cream without the cream)
Roast until nicely brown on outside 5 pounds tomotoes (doused with EVOO, salt & pepper). When done cool and peel skins off.
Saute onions and garlic until translucent.
Add roasted tomatoes
Salt/pepper to taste
cook until liquid reduces by about 1/4
USE YOUR EMULSION (STICK) blender and blend until all incorporated...
Tastes just like cream of tomato soup without the fat/calories of cream... my family loves this soup...
If you like roasted tomato in cream of tomato soup:
2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes
)6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
Tomato – Basil Soup
As served at La Madeleine's Bistro/Restaurant. Excerpted from the Fort Worth Star-Telegram May 20. 1994.
• 2 14½ ounce cans whole tomatoes, crushed
• 3 cups tomato juice
• 1 cup chicken stock
• 12 washed fresh basil leaves
• 1 cup heavy cream
• 4 Tablespoons butter (½ stick)
• - Salt to taste
• ¼ teaspoon cracked black pepper
1. In a black cast iron pot, combine tomatoes, juice and stock.
2. Simmer 30 minutes.
3. Puree, along with the basil leaves, in a food processor or with a hand-held food blender, right in the cooking pan.
4. Return to saucepan and add cream and butter, while stirring, over low heat.
5. Garnish with basil leaves.
Yum. My hubby has always asked me to make homemade tomato soup, this looks pretty close to what he thinks he wants... (with more basil than a sprinkling of dried)
I don't happen to own a cast iron pot, but I do have a heavy one that should work well.
Do you leave the tomato seeds in? Thanks!
Truthfully, the best cream of tomato soup needs to happen in Jul/Aug/Sep or early Oct when tomatoes are in season. You can make a reasonable tomato soup with canned ingredients but it won't be as good.
1 large yellow onionn, finely diced
2-3 T EVOO
(2) 28 oz cans tomatoes (San Marzano if you can get them)
2 cups chicken broth (homemade is better)
3-4 T chiffonade of basil
salt & pepper to taste
1 cup creme fraiche, sour cream, or heavy cream (don't go lower than whole milk)
optional - pinch of baking soda
Saute diced onions in EVOO till well carmelized (15-20 min). Add tomatoes & chicken broth, salt & pepper. Simmer about 30 min. You can choose whether/not to use chunky or use stick blender to make smooth. If you want to be fancy, sieve out tomato seeds. Just before serving, fold in chiffonade of basil and whatever dairy you are using. DO NOT BOIL. Pinch of baking soda will prevent curdling and neutralizes acidity. This can also be served cold in summer, excellent on hot day with dollop of sour cream and garnish of finely chopped cucumbers for crunch.