Hey there– It’s true I have loved that tomato basil soup at the Corner Bakery ever since it popped up in our neighborhood years ago. I tried in vain to locate the recipe and finally gave up. But on a chilly Friday evening last week, Larry and I walked the mile for a soupy dinner there and it got me thinking about making that spicy soup again. When I got home, I googled it up and there it was!! Oh joy! So this weekend, I made us a pot, hot and steamy. If you love tomato soup, I think you’ll think this is the best!
ROASTED TOMATO SOUP
3 pounds roma tomatoes
1/4 cup olive oil (plus another splash)
salt & freshly ground pepper
2 cups chopped onion
a small pinch of red pepper*
6 cloves of garlic, minced
2 14 oz. cans of petit cut tomatoes
4 cups chicken broth
2 cups fresh basil leaves
1 tsp. thyme leaves
Slice the roma tomatoes in half lengthwise and set them out cut side up on a baking sheer. Drizzle the 1/4 cup olive oil over them and liberally salt them with salt and fresh pepper. Pop them in a 425 degree oven for 45 minutes.
When the tomatoes come out of the oven, brown the onion in a pot with the splash of olive oil. When they are almost done, add in the garlic and the pinch of red pepper (be careful to not over pepper it all!). When the onions are caramelized, pour in the tomatoes, juice and all, and the chicken broth. Toss in the roasted tomatoes, basil and thyme and simmer it all on low for about 45 minutes.
With a stick blender or food processor, blend it all to an even consistency and serve it up piping hot with croutons or a swirl of sour cream.
*I used the 1/8 teaspoon that the recipe recommended and it was too spicy for my taste– start small and you can always add more!