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Fiery Roasted-Tomato Basil Soup

Source of Recipe

From "Once Upon A Chef" by Jennifer Segal


Recipe Introduction

"When my kids were toddlers, I had a full-blown vegetable garden in the backyard. While I weeded and harvested, the kids would fill up their little watering cans at the outdoor faucet and then waddle back and forth to the garden, spilling most of the water en route and sprinkling just a tiny bit on the plants each time. It kept them busy for hours! I originally came up with this recipe as a way to use up all of my homegrown tomatoes, but I still make it whether I have my own tomato plants or not. Roasting the vegetables intensifies their flavor, brings out their sweetness, and adds a subtle hint of smokiness. Serve with Smoked Gouda and Pesto Grilled Cheese Sandwiches."

List of Ingredients

â—¦ 2 ½ pounds plum tomatoes, halved
â—¦ 2 small yellow onions, quartered
â—¦ 6 cloves garlic
â—¦ ¼ cup extra-virgin olive oil
â—¦ 1 ½ teaspoons salt
â—¦ Freshly ground black pepper
â—¦ 4 cups low-sodium chicken broth
â—¦ 1 tablespoon sugar
â—¦ 2 bay leaves
â—¦ ¼ teaspoon crushed red pepper flakes
â—¦ â…“ cup packed fresh basil leaves, roughly chopped, plus more for garnish
â—¦ â…“ cup heavy cream


Recipe

Preheat the oven to 450° F and set an oven rack in the middle position. Line a rimmed 13-by-18-inch baking sheet with heavy-duty aluminum foil for easy cleanup.

Arrange the tomatoes and onions, cut-sides up, on the prepared baking sheet. Scatter the garlic around the pan. Drizzle the vegetables with the oil and sprinkle with 1 teaspoon of the salt and ½ teaspoon black pepper. Roast for 30 to 35 minutes, until the onions are browned on top and the tomatoes are golden and caramelized on the bottom.

Remove the vegetables from the oven and transfer to a large (6-quart) soup pot; be sure to add the juices from the pan, too. Add the remaining ½ teaspoon salt, the chicken broth, sugar, bay leaves, and red pepper flakes; bring to a boil. Lower the heat and simmer, uncovered, for 20 minutes.

Remove and discard the bay leaves. Off the heat, use a handheld immersion blender to purée the soup until completely smooth. (Alternatively, let the soup cool slightly and use a blender to purée in batches. Be sure to remove the center knob on the blender top and cover with a dish towel to avoid splatters.) Add the basil and blend until finely chopped. Stir in the cream and bring to a simmer over medium heat. Taste and adjust the seasoning, if necessary. Ladle the soup into bowls and garnish with more chopped basil. Serve hot.

Serves 4 to 6



• Make Ahead:
This soup will keep nicely in the fridge for 3 to 4 days. It can also be frozen for up to 3 months, but hold off on adding the cream until reheating.