Soup's On, Tonight
Roasted Tomato Basil Soup with Parmesan Crisps
Prep: 15 minutes
Cook: 1 hr. 35 minutes
Total: 1 hr. 50 minutes
Yield: 6-8 servings
3 pounds ripe plum tomatoes, cut in half lengthwise (or any combination of ripe tomatoes)
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions or 1 large))
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
6 slices thinly sliced French bread
1/2 cup Parmesan cheese, finely grated
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, basil, thyme, 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. Process in a blender, food processor or a hand held emulsifier in a course blend - not too fine, you’ll want to see the ingredients. Taste for seasonings. Prepare the crisps and serve hot or cold.
For crisps, brush olive oil on each slice of bread. Toast for 4 minutes until fairly stiff. Sprinkle parmesan cheese on top and broil for 4 more minutes. Serve with a fresh sprig of basil. Enjoy!
Inspired by The Barefoot Contessa Cookbook