Tomato Basil Soup

I must admit, when it gets cold, seriously cold in Louisiana, I get a little cranky.  One of the perks of living in a southernmost state is the warm weather all the year round.  Without fail, I’ve experienced 75F Decembers, hot and humid Thanksgivings, and coat-less birthdays (my birthday happens to be in January).It’s only Tuesday, but this week has been outlandishly chilly.  Driving my Vespa to campus, I feel like a human icicle, and no amount of hot coffee can make me warm.  This weather inspires the best of soups and I had to revisit my favorite Tomato Basil Soup recipe from back when Clearly Delicious was a blogging baby.  But today, it’s better—roasted ripe tomatoes pulsed with fresh basil and chicken broth, and all I can do is smile.

Eating my soup, I get to curl up in a ball with Captain Planet, Eve, and a hot bowl of tomato-y goodness, and for some reason, I don’t feel so cranky anymore….

Tomato Basil Soup

This recipe is adapted from Tyler Florence over at Food Network.  For Tyler’s Ultimate Tomato Basil Soup, see here.  I’ve followed the recipe for a long time, but recently upped the amount of tomatoes and the kind of olive oil I prefer.

Ingredients:

* 4 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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This recipe was re-published for my “Fresh Ideas” Column for Louisiana’s state newspaper, The Advocate, on Thursday, January 5th, 2012.  You can read the reprint here.

–Helana Brigman