The combination of Tomato Pulp Vinegar with roasted tomatoes gives this soup a depth of flavor that is unique and hearty. Serve with toasted bread or grilled cheese and you’ll be right at home.
6 - 8 Servings
15 minutes
Tomato Basil Soup
Ingredients
2 pounds
Ripe Plum Tomatoes (cut in half lengthwise)
1\/4 cup and 2 tbsp
Basil Olive Oil
1\/4 cup
Tomato Pulp Vinegar
1 tbsp
Kosher Salt
1 1\/2 tsp
Fresh Ground Black Pepper
2 cups
Yellow Onions (chopped)
6 cloves
Garlic (minced)
2 tbsp
Unsalted Butter
1\/4 tsp
Crushed Red Pepper Flakes
1 (28 oz) can
Plum Tomatoes
1 tsp
Fresh Thyme
1 quart
Chicken Stock or Water
Preparation
- Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
- Add the canned tomatoes, thyme, vinegar, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet.
- Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade.
- Taste for seasonings. Garnish with heavy cream or fresh basil. Serve hot or cold.
