Tomato Basil Soup

No dish bridges the gap between summer and fall like Tomato Basil Soup made from fresh, ripe, burgundy red tomatoes.  In the South, we frequently grow tomatoes all summer (it’s the one crop that any home cook can grow successfully with enough sun and heat), and the hotter, the sweeter the tomatoes.

Yet, with fall, flu season, and cool weather, all I want is a bowl of piping hot Tomato Basil Soup, just like the kind my mom used to feed me as a kid.  Spiced with fresh ground black pepper, basil from the garden, caramelized tomatoes, garlic, and onions, and this Tomato Basil Soup recipe yields a clearly delicious piping hot treat.  After coming down with a cold for about a week, nothing brought me more comfort than warm, sweet and spicy tomato soup made with fresh vine ripe tomatoes and basil from my garden.

Of course, Tomato Basil Soup isn’t complete without a grilled cheese sandwich.  Today, I make a grilled cheese with fresh pesto and wheat bread grilled until the cheese is melty and the pesto is warm.  Such a simple soup and sandwich combination instantly reminds me of childhood and always makes me feel better.

Tomato Basil Soup

This recipe comes from Tyler Florence over at Food Network.  For Tyler’s Ultimate Tomato Basil Soup, see here.  I’ve followed the recipe identically (it needs no altering really), but home cooks can make this dish with, or without onions depending on personal preference.

Ingredients:

* 2 1/2 – 3 lbs vine ripe tomatoes

* 6 cloves garlic, peeled

* 2 yellow onions, small, sliced

* 1/2 cup extra virgin olive oil (basil olive oil if you have it)

* 1 quart chicken stock (about 4 cups)

* 2-5 bay leaves

* 4 tablespoons butter

* 1/2 cup chopped basil

* 1/2 cup – 3/4 cup heavy cream

* salt and pepper, to taste (I prefer Tony Chachere’s Cajun Seasoning and cracked pepper)

* Italian seasoning, to taste (about 1 – 2 tablespoons)

1.)  Preheat oven to 450F.  Wash tomatoes, cut in half, and quarter.

2.) Add quartered tomatoes to a roasting pan along with sliced onions, chopped basil, and half of the garlic.  Drizzle with olive oil and season with italian seasoning and salt and pepper, to taste.

3.) Roast vegetables in oven until caramelized (about 20-30 minutes, depending on your stove).

4.) Remove vegetables from stove and allow to cool for several minutes. Transfer to a food processor and process for about 10-15 seconds.

5.) Meanwhile, add chicken stock, bay leaves, and butter to a large pot and bring to a boil.  Add pureed tomato/basil/onion/garlic mixture and stir to combine.  Bring to a second boil.  Reduce heat and add cream.  Taste and adjust spices according to personal preference.  Serve immediately w/crusty bread, or grilled cheese.

Makes 8 servings.

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