A lovely soup to make at the height of summer or early fall! The truly wonderful flavours of tomatoes and basil. They are simply made for each other!
Makes 4 Servings
40 roasted tomato halves
2 tsp. EVO
4 cups chicken or vegetable stock, low salt or preferably homemade (see below)
1 1/2 cups water
2 tsp. granulated sugar
¼ cup chopped fresh basil, chiffonade (opt. but a great addition)
Freshly grated Parmigiano Reggiano
Croutons made from cheese bread, see below (Asiago would be delicious)
In large saucepan, heat EVO over medium heat; cook the onion, stirring until soft (approximately 5 minutes). Add roasted tomatoes, stock, 1 ½ cups water and sugar; bring to a boil. Reduce heat and simmer for 15 minutes. Cool until just warm. Transfer soup to a blender; puree until smooth. Return to the saucepan; reheat until hot; season with sand pepper to taste. Ladle into warmed soup bowls and sprinkle with the chopped basil and a sprinkling of Parmigiano Reggiano.
For the Roasted Tomatoes:
20 ripe plum tomatoes
4 cloves garlic, minced
¼ cup fresh basil, chopped
¼ cup EVO
¼ tsp. each salt & pepper
Trim the stem end of the tomatoes; cut in half lengthwise. Arrange, cut side up without crowding in a well oiled glass or non-reactive pan (not aluminum). Mix together garlic, basil and EVO; spoon over tomatoes. Sprinkle with salt & pepper. Bake in a preheated 375 F oven for approximately 2 hours, checking after the first hour until the tomatoes are softened & shriveled & the edges have begun to darken a bit.
Asiago Croutons: cut the bread into 1/2″ cubes. Toss with EVO and place on a rimmed baking sheet. Place in a preheated 350 F oven for 10 – 15 minutes, or until crisp and golden, stirring frequently. If you are unable to find cheese bread, use slices of baguette toasted with some grated cheese melted on top. Float on top of the soup to serve.
Helpful link to Making Stock.