Slow-Roasted Tomato Basil Soup | Recipe

Thursday, January 19, 2012

Tomato soup is my favorite. La Madeleine has a wonderful one, so does Whole Foods. In fact when we lived in New Orleans we'd go grocery shopping nearly every Monday night, and without fail I always headed home with a small container of Whole Foods' tomato basil soup and a slice of their cheese pizza. To this day every time I pass by Whole Foods on Magazine Street I think of those Monday nights.

Last week at book club, my friend Katie served tomato soup and an orzo salad. So good and comforting, I was inspired to do my own. So this past Sunday I did. The orzo salad didn't come out quite like Katie's, so I've still got some perfecting to do on that one before I share it. But my tomato soup was devoured by Chad and me in just a couple of days. It's loosely based on Gwyneth Paltrow's recipe from her My Father's Daughter cookbook. If you want a richer soup, just sub half n half for the whole milk I used.

I n g r e d i e n t s:
4 tablespoons of extra virgin olive oil
3 large cloves of garlic, peeled & chopped
5 large fresh basil leaves
1 28-oz can of whole peeled tomatoes
8 vine ripened tomatoes
1-1/2 cups of whole milk
Sea Salt & Pepper

Preheat your oven to 300 degrees, and cut the tomatoes in half making sure to remove the stems. Throw them in a baking pan and rub them down with olive oil. Sprinkle a bit of sea salt & pepper, and pop them in the oven for about 3 hours or until they begin to shrivel.
Heat your olive oil in a large pot over medium heat and add the garlic. Once you begin to smell the garlic cooking, add in your fresh basil leaves and canned tomatoes. Fill your can with water and pour into the pot. Bring your soup to boil, and then turn the heat down to simmer uncovered for about 45 minutes. Pop in your slow-roasted tomatoes and milk, stir, then add sea salt and pepper to taste. Turn your heat off and let the soup cool for a bit, until it's cool enough to transfer to a blender. Blend your soup until it's the consistency you like, and then serve.

As the soup was cooking, I dug into my first king cake of the Mardi Gras season.
bon appetit & happy Mardi Gras-

Images, are mine


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