DebLynn
Senior Cook
My recipe for this was requested in the today's menu forum...After having the BEST roasted tomato soup at a deli I go to often for lunch at work, I tried to duplicate it at home. After a few tweaks, I've come up with this one and its pretty darn close to the one at the deli...it makes 3-4 good-sized bowls...
3 pounds plum tomatoes, cut in half the long way
6 or 7 whole cloves of garlic
1 vidalia onion, small dice
4 cups of chicken broth or stock
1 medium can of whole San Marzano tomatoes in juice, squeeze the whole tomatoes when adding
2 TB butter
large handful of fresh basil leaves, chopped
olive oil, S & P as needed
Toss the halved plum tomatoes, the whole garlic cloves and some olive oil, and sprinkle with salt and pepper. Spread them out on a sheet pan and roast in an oven at 425 degrees for a half hour.
In a soup pot, saute on medium heat the diced onion in the 2 TB butter with a tiny drizzle of olive oil so the butter doesn't burn. Once the onion is soft and golden- 10-15 minutes, add in the roasted tomato and garlic from the oven (scrape any bits that are stuck to the pan). Add the stock and the crushed San Marzanos, salt and pepper to taste. Bring it to a boil and then simmer for approx. 30 minutes. Pour the soup into a Cuisinart or use an immersion blender to blend it into a smooth sauce. Return the soup to the pot and taste for salt and pepper. Then add in the chopped fresh basil.
This is better the second day.
3 pounds plum tomatoes, cut in half the long way
6 or 7 whole cloves of garlic
1 vidalia onion, small dice
4 cups of chicken broth or stock
1 medium can of whole San Marzano tomatoes in juice, squeeze the whole tomatoes when adding
2 TB butter
large handful of fresh basil leaves, chopped
olive oil, S & P as needed
Toss the halved plum tomatoes, the whole garlic cloves and some olive oil, and sprinkle with salt and pepper. Spread them out on a sheet pan and roast in an oven at 425 degrees for a half hour.
In a soup pot, saute on medium heat the diced onion in the 2 TB butter with a tiny drizzle of olive oil so the butter doesn't burn. Once the onion is soft and golden- 10-15 minutes, add in the roasted tomato and garlic from the oven (scrape any bits that are stuck to the pan). Add the stock and the crushed San Marzanos, salt and pepper to taste. Bring it to a boil and then simmer for approx. 30 minutes. Pour the soup into a Cuisinart or use an immersion blender to blend it into a smooth sauce. Return the soup to the pot and taste for salt and pepper. Then add in the chopped fresh basil.
This is better the second day.
