Garnish this tomato soup with a chiffonade of romaine lettuce, blue cheese crumbles and crispy bacon to serve as BLT Soup.
- 5 pounds ripe tomatoes cored and cut in half
- 1 tablespoon kosher salt
- 1 tablespoon fresh ground pepper
- 1/3 cup olive oil
- 2 cups yellow onion, cut in thin strips
- 8 whole garlic cloves
- 1/2 teaspoon crushed red pepper
- 5 cups fresh basil leaves
- 2 tablespoons fresh thyme leaves
- 1 cup red wine
- 2 quarts vegetable stock
- 3 tablespoons tomato paste
Preheat oven to 425 degrees.
Toss tomatoes in olive oil and sprinkle with salt and pepper. Lay the mixture flat on a cookie sheet in one layer. Scatter onion and garlic cloves around them on the tray.
Roast the tomatoes and onions until onions are caramelized and slightly golden.
Remove from oven, and put ingredients into an 8 quart soup pot. Deglaze sheet tray with one cup of red wine and pour into stock pot. Add 2 quarts of vegetable stock, tomato paste, fresh basil and simmer for one hour. Puree in blender. If you want soup even thinner, pass thru a food mill. Adjust seasoning with a dash of balsamic vinegar.
Yield: About three quarts. A typical cup of soup is 8 ounces and a bowl is 12 ounces.
Recipe courtesy of Suzy DeYoung. Photo by Allison McAdams
DeYoung sometimes garnishes this soup with a chiffonade of romaine lettuce, blue cheese crumbles and crispy bacon and serves it as BLT Soup.