Roasted Tomato Basil Soup with a Round Grilled Cheese
Ingredients:
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tablespoons good olive oil (EVOO)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions (2 onions) (I used one large yellow onion)
- 6 garlic cloves, minced (I roasted a head of garlic in EVOO, wrapped in foil with the tomatoes)
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) canned plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed (I used 2 cups)
- 1 teaspoon fresh thyme leaves
- 1 quart (32oz. or 4 cups) chicken stock or water
- 1 teaspoon balsamic vinegar
Directions:
Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes along with a head of garlic that’s been wrapped in heavy duty foil and drizzled with EVOO). When tomatos and garlic are done, set aside to cool. Then peel the skins off the tomatoes, discarding the skins.
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, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet, along with squeezing out 6 cloves of roasted garlic into the pot.
Bring to a boil and simmer uncovered for 40 minutes.
Pass through a food mill fitted with the coarsest blade. Using an immersion blender or upright blender puree to your desired consistency. Add Balsamic Vinegar. Taste for seasonings. Serve hot or cold.
Vicki Bensinger has been teaching culinary classes throughout Missouri since 1992. However, she saw the need for more specialized classes and in 2004 established “At Home with Vicki Bensinger“, offering personalized private culinary classes for individuals and small groups (ages 7 to adult) in the comfort of their home or organization.
Having an In-Home Culinary Class is the perfect way to get together with friends while you learn to cook, hone your culinary skills or just have a fun time with friends and food.
If you’d like to learn more about her classes please email Vicki at: linking text or [email protected]
Please follow her on Facebook
Member:
“IACP”
“Women Chefs & Restaurateurs”
Please check out Vicki’s blog where she shares recipes, tips, videos, giveaways and everything food related. The recipes Vicki has posted on her blog are recipes she hopes everyone will be able to prepare.
Happy Cooking!
Read more at At Home with Vicki Bensinger
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