{ Tomato Basil Soup }

Tomato Basil Soup

(Adapted from Tyler Florence)
An all-liquid diet equates to hell for a serious foodie. It is even more miserable than I anticipated that it would be, if you can imagine that. For example, I went grocery shopping today and had to actually turn down free samples of food. I never turn down free things, let alone food! It was torture as these older women eagerly waved cubed of aged cheese and sliced salami on toothpicks at me. I had to say “no thank you,” but I was thinking “I want to be fed. I want your samples, I really do, but I just physically cannot eat!” My mom can see my frustration (she caught me reading her cookbooks as literature earlier today) and she decided to make me a nice hearty soup for dinner–tomato basil.
I can’t say that I helped, or even watched my mom make this soup because I was passed out from my pain killers, but it turned out great! She used fresh basil, thyme, and rosemary from our herb garden so the depth of flavor was intense and delicious. She then topped off the soup with some heavy cream and cracked black pepper, which balanced the acidity of the tomatoes perfectly. I ate this as a simple soup tonight, but I think it would also taste delicious over pasta as a faux vodka sauce (once I have teeth again, of course!). I will definitely be adding this to recipe to my own collection, hopefully you will enjoy it too!

{ Ingredients }

  • 2 1/2 pounds fresh tomatoes (mix of heirloom, cherry, wine, and plum)
  • 6 cloves of garlic, peeled
  • 2 small yellow onions, sliced
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground pepper
  • 1 quart chicken stock
  • 2 bay leaves
  • 4 tablespoons butter
  • 1/2 cup chopped fresh basil leaves
  • 5 fresh sprigs of thym
  • Fresh Parsley
  • 3/4 cup heavy cream
{ To Make the Soup
Preheat the over the 450 degrees F.
Wash, core, and cut the tomatoes into halves. Spread the tomatoes, garlic, and onions onto a baking tray. Tie up the rosemary and parsley with twin and add onto the tray. Drizzle with a 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove the roasted tomatoes, garlic, and onion from the onion and transfer to a large stock pot. Cut off the twin from herbs and add to the stock pot as well. Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutws or until liquid has reduced by a third.
Wash and dry basil leaves and add to stock pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken broth, if necessary. Season to taste with salt and pepper, and garnish with drizzle of cream before serving.

1 Comment

Filed under Recipes

One response to “{ Tomato Basil Soup }

  1. Tes

    Wow your tomato soup looks so rich and creamy! The basil definitely gives the freshness touch to this dish.
    Thanks for sharing!

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