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Roasted Tomato Soup

Source of Recipe


"New England Open-House Cookbook" by Sarah Leah Chase



List of Ingredients



• 3 pounds vine-ripened local tomatoes, all beefsteak or a mix of beefsteak and heirloom tomatoes
  
• 1 large onion, peeled, cut in half lengthwise, and cut into ¼-inch-wide crescent slices
  
• 8 cloves garlic, peeled
  
• ½ cup extra virgin olive oil
  
• Sea salt and freshly ground black pepper
  
• 4 cups chicken stock or broth, homemade or good-quality store-bought
  
• ½ cup dry white wine
  
• 1 cup heavy (whipping) cream
  
• ½ cup slivered fresh basil leaves, plus slivered basil leaves for serving
  
• 2 ounces Parmigiano-Reggiano cheese
  






Instructions



1. Preheat the oven to 425° F.
   Core the tomatoes and cut them into either quarters or sixths, depending on how large they are. Combine the tomatoes, onion, and garlic in a large, shallow roasting pan. Drizzle the olive oil over them and season them with salt and pepper to taste. Toss well to coat evenly with the olive oil. Roast the vegetables until tender and beginning to caramelize and char in spots, 40 to 50 minutes.
   
   
2. Transfer the roasted vegetables to a Dutch oven or other large, heavy pot and add the chicken stock or broth and white wine. Let the soup come to a simmer over medium heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 30 minutes. Stir in the cream and ½ cup basil and cook until warmed through, about 5 minutes.
   
   
3. Using an immersion blender, purée the soup in the pot until smooth. Taste for seasoning, adding more salt and/or pepper as needed. (You can purée the soup in batches in a blender but using an immersion blender makes it easier.) Serve the soup hot, warm, or at room temperature. Ladle the soup into bowls. Top each serving with a scattering of slivered basil leaves. Use a vegetable peeler to shave the Parmigiano-Reggiano cheese and scatter the shavings over the top of the soup. Savor the fleeting pleasure of real tomato soup. If making the soup in advance, leave off the toppings. Cool and refrigerate, covered, for up to 3 days. Reheat over low heat or bring to room temperature. Scatter the toppings as noted above.
   
   Serves 6