The blend of Tomato Pulp Vinegar and roasted tomatoes gives this soup a rich, hearty depth of flavor. Serve it with toasted bread or a grilled cheese sandwich for the perfect comforting meal.
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 Extra Virgin 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°F. Toss the tomatoes with ¼ cup olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 45 minutes.
- In a large stockpot over medium heat, sauté the onions and garlic with 2 tablespoons olive oil, butter, and red pepper flakes for 10 minutes, until the onions begin to brown.
- Add the canned tomatoes, thyme, vinegar, and chicken stock to the pot. Stir in the roasted tomatoes along with any juices from the baking sheet.
- Bring the mixture to a boil, then let it simmer uncovered for 40 minutes. Pass the soup through a food mill fitted with the coarsest blade.
- Adjust seasoning to taste. Garnish with heavy cream or fresh basil, and serve hot or cold.
