Delicately nuanced, with natural sugars and aromatic basil, this tomato soup cannot be beat. Roasting caramelizes and mellows the tomatoes and garlic.
2 lb (1 kg) plum-sized tomatoes, halved
2 garlic cloves, minced
1 1/2 (7.5 mL) tsp kosher salt, divided
1 1/2 (7.5 mL) tsp cracked black pepper, divided
3 tbsp (45 mL) olive oil, divided
1/2 cup (91 g) diced onions
1/4 cup (92 g) minced shallots
1/2 cup (112 g) cream
1/2 cup (150 g) milk
1/2 cup (125 mL) low-sodium chicken or vegetable stock
1/4 cup (60 mL) chopped basil leaves
3 tbsp sour cream
1 tbsp (30 mL) milk
1 tbsp (30 mL) minced basil leaves
Preheat oven to 300 F (150 C). In a large roasting pan, place halved tomatoes cut side up. Sprinkle with garlic, 1/2 tsp (2.5 mL) salt, and 1/2 (2.5 mL) tsp pepper, and drizzle with 2 tbsp (30 mL) olive oil. Bake for 2 hours. In a large pot on medium-low, heat 1 tbsp (15 mL) olive oil. Sauté onions and shallots until soft, about 5 minutes. Add roasted tomatoes and pan juices and mash with a spoon. Add cream, milk, stock, remainder of salt and pepper, and 1/4 cup (60 mL) basil and cook for about 5 minutes. Blend until smooth with an immersion blender, or in an upright blender or food processor. In a small bowl, combine sour cream, 1 tbsp (30 mL) milk, and minced basil. Ladle soup into bowls and garnish with sour cream mixture.
Serves 4
© Copyright (c) The Vancouver Sun
Comments
Post a Comment