August 10, 2016

Tomato Basil Soup

6lbs tomatoes (if on vine still, just roast on the vine)
8 garlic cloves, whole in paper
½ cup of olive oil
4 Tbs butter
2 large yellow onions (roughly chopped)
handful of basil
4 cups chicken stock
1 cup heavy cream
kosher salt
Preheat oven to 400 degrees.
Arrange tomatoes and garlic on a sheet pan. Drizzle the tomatoes with ½ cup of olive oil. Sprinkle with kosher salt.
Roast tomatoes and garlic in the oven for 30 minutes, and then remove pan from the oven to cool.
In a soup pot, melt butter and add chopped onions. Sweat until tender (it is ok if they get some brown caramelization on them).
Squeeze the roasted garlic from the paper, and remove all of the stems and vines from the roasted tomatoes.
Dump all of the tomatoes, garlic and juice into the soup pot with the onions, add the handful of basil and the chicken stock. Turn the heat to medium-high, and let the soup cook for about 15 minutes. Remove the soup from the heat. Using an immersion blender, puree the soup until completely smooth. Stir in (do not blend!!) the heavy cream.
Serve hot and garnish with fresh basil or shaved parmesan.
From here