We go with a combination of fresh tomatoes and canned crushed tomatoes for the perfect taste and texture. The fresh basil and stock are just the right amount of balance to the soup. The cream adds depth and luxuriousness. And, once you’ve roasted the tomatoes, the soup comes together in about 30 minutes!
PREP TIME: 20 MINUTES COOK TIME: 1 HOUR 20 MINUTES TOTAL TIME: 1 HOUR 40 MINUTES SERVINGS: 8 PEOPLE
- 9 Roma tomatoes sliced lengthwise
- 3 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 yellow onion diced
- 4 garlic cloves minced
- 1 tbsp fresh thyme minced
- 1 tsp Kosher salt
- ½ tsp ground black pepper
- 1 28 oz. can San Marzano tomatoes crushed
- 1 cup basil fresh, roughly chopped
- 1 tbsp sugar
- 2 cups chicken stock
- 2/3 cup heavy cream
Preheat oven to 375°F.
Spread tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper.
Roast tomatoes for 1 hour. Remove from oven and set aside.
Heat 2 tbsp oil, or butter, in a large pot (or Dutch oven) over medium-high heat.
Add onion, and saute for about 5 minutes.
Stir in the garlic, thyme, salt, and pepper. Sauté for another minute.
Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then.
Use an immersion blender to purée the soup, or very carefully transfer to a blender or food processor to purée. This would most likely need to be done in a couple batches. Return the soup to the pot.
Stir in the cream.
To make the mini croutons: Cut a few small pieces of bread in small cubes, add a little oil, diced garlic and basil…bake at 400 for about 7 minutes… these make wonderful croutons!
Add the croutons to the top of the served soup. Serve at once!
source : www.howtofeedaloon.com