It’s January second and we’ve just returned from visiting family in Charleston, SC. While my Christmas decorations are still up (we leave them up until the Epiphany on January 6th), we’re back at work and the kids are getting ready to return to school. I’m also on deadline and it’s bitterly cold outside. That means I need something that will feed the cold and hungry and that won’t take me away from the keyboard for too long.
So tonight’s dinner is Tomato Basil Soup, and I’m serving it with my favorite grilled ham & cheese sandwiches. With roasted plum tomatoes, tons of basil and thyme, this soup is a perfect dinner for busy people who still want to spend at least 30 minutes together in the evening to talk about their day yet go on to their evening events. (The kids. Not their parents. We don’t go anywhere. LOL)
Tomato Basil Soup
This is an adapted recipe based on Ina Garten's roasted tomato basil soup. I loved her recipe, but it was way too acidic for my family. If this soup is still too acidic, you can add a dash of baking soda or sugar to finished soup. A 1/2 teaspoon of either will work, but I usually use a dash of baking soda if I fell the tomatoes are still too acidic. This recipe is more work than most of my soup recipes, but it's well worth the time and effort!
Ingredients
- 3 pounds ripe plum tomatoes cut in half lengthwise, stem ends trimmed
- 1/4 cup plus 2 Tablespoons good olive oil
- 1 Tablespoon Kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups Vidalia onions chopped (2 onions)
- 6 cloves garlic minced
- 2 Tablespoons salted butter
- 1 28-ounce can of crushed plum tomatoes with juice
- 4 cups fresh basil leaves packed
- 4 sprigs fresh thyme
- 1 quart chicken stock
Instructions
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Preheat the oven to 425℉ and set the rack to the center of the oven. Prep a baking tray by lining a rimmed tray with tin foil.
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Put the halved tomatoes into a large glass bowl. Stir in 1/4 cup olive oil and the Kosher salt. Stir well and let sit for five minutes. Then turn the tomatoes onto the prepped baking sheet, cut side down. Roast for 45 minutes. There may be smoke, but that's okay. Once the tomatoes are roasted, remove the tray from the oven and peel off the skins, while the tomatoes are still hot. Pour the skinned hot tomatoes, and all the juice, into a large glass bowl. Set aside.
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While the tomatoes are roasting, heat the 2 Tablespoons of oil and the butter in a large stockpot over medium heat. Stir in the onions and saute until they begin to brown, about 20 minutes. Then stir in the garlic and cook for another 3-4 minutes. Do not let the garlic brown.
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Stir in the can of crushed tomatoes, roasted tomatoes basil, thyme sprigs, and chicken broth. Bring to a boil and then reduce to a simmer. Cover and simmer for 40 minutes.
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When the soup is done, remove it from the heat and take out the thyme sprigs. Then use and immersion blender to blend the soup until smooth. Add more salt and pepper to taste. Serve immediately. But this soup can also be served cold.
