Recipe: Tomato soup with basil and roasted garlic

24 Jan

We had a soup-themed charity dinner this week, with tomato-basil and broccoli-potato-cheddar anchoring the menu. They’re two of my favorite kinds of soup (that has nothing to do with their adaptability to cheese, promise), and I just couldn’t make it through the week without eating more of them.

Unfortunately, we ate all the soup at charity dinner, so I had to make more. Fortunately, I have some pretty amazing soup-lunch plans for the next few days.

This post is home to a work-in-progress version of a chunky tomato soup with basil and roasted garlic. It uses canned diced tomatoes, a few fresh Roma tomatoes, a head of roasted garlic, yellow onion, fresh basil, chicken stock, milk, butter, and a spice mix that seems to have magically appeared in our apartment (made up of dried peppers, kosher salt, garlic, onion, various Italian herbs, and raw sugar).

Read on for the recipe.

 

Tomato soup with basil and roasted garlic:

1 head of garlic

1 tbsp olive oil

salt and pepper to taste

1 medium yellow onion, diced

2 (more) tbsp olive oil

salt and pepper to taste

1 28 oz. can diced tomatoes

Spice mix! (or your own combination of oregano, parsley, raw sugar and crushed red pepper)

1 16-oz. box chicken stock

3 bunches basil leaves, picked and shredded

Splash whole milk

2 tbsp butter

2 large Roma tomatoes, seeded and diced

1 lemon, halved and juiced

1) Cut the top off the garlic and place it on a piece of aluminum foil. Drizzle it with olive oil (about 1 tbsp) and sprinkle liberally with salt and pepper. Wrap the garlic in the foil, and let it roast in a 350-degree oven for about 30 minutes.

2) While that’s roasting, dice the yellow onion and Roma tomatoes. Roll up the basil leaves and slice them thinly (to make little basil strips).

3) Remove the garlic from the oven, and squeeze the cloves out of their peel. Mince the roasting garlic.

4) In a stockpot, soften the diced onion with about 2 tbsp olive oil. Add the minced roasted garlic, cook for about 2 minutes. Add the canned tomatoes (with juice), and season with salt, pepper and the spice mix. Let the mixture simmer for about 10 minutes.

5) Add the chicken stock and basil leaves. Simmer until it has reduced slightly, 15 to 20 minutes.

6) With an immersion blender, puree the soup to get rid of most of the chunks. Add a splash of whole milk and 2 tbsp butter. Let the butter melt, and puree again for smoother consistency.

7) Add the diced Roma tomatoes, simmer for 15 to 20 more minutes, or until the tomatoes are soft. Finish by squeezing half a lemon into the soup, and adjusting the salt, pepper and spice mix.

The soup is tasty by itself, with any sort of melty cheese (or with shredded parmesan), or with cheese and some crusty bread.

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