Fresh Tomato Soup With Basil |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Great soup for those cold blustery wintery day, or anytime I guess!! Ingredients:
5 lbs beefsteak tomatoes or 5 plum tomatoes, cored and quartered |
1 lb tomato, medium sized, cored and diced |
2 onions, chopped |
8 garlic cloves, peeled and left whole |
1 garlic clove, minced |
3 tablespoons extra virgin olive oil |
salt |
sugar |
1 cup fresh basil, chopped |
Directions:
1. Adjust oven rack to upper-middle position and heat oven to 450°F Combine quartered tomatoes, onions, whole garlic cloves, oil, 1/2 teaspoons salt and 1/4 teaspoons sugar in large roasting pan. Roast, stirring once or twice, until tomatoes are brown in spots, about 1 1/2 hours. Let cool 5 minutes. Working in two batches, process roasted tomato mixture in food processor until smooth. (Pureed mixture can be refrigerated for up to 1 day).
2. When ready to serve, combine diced tomatoes, minced garlic, basil, and 1/4 teaspoons salt in bowl and marinate for 30 minutes. Transfer to large saucepan, add pureed tomato mixture, and simmer over medium heat until diced tomatoes are slightly softened, about 5 minutes. Season with salt and sugar to taste. Serve.
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