Soups
Tomato Basil Soup
Hilton Garden Inn So Co Airport
417 Aviation Blvd
Santa Rosa, CA 95403
erin.mccauley@hilton.com
- RECIPE YEAR: 2013
- RECIPE BY: David Barboza
- YIELD: Serves 12
This is an ideal use of the last of the local tomato crop. Roasting the tomatoes in the oven gives them a rich, deep flavor – even for those that are not perfectly ripe. When fall rains threaten your remaining tomatoes, make this soup!
Ingredients:
- 10 plum tomatoes, halved lengthwise
- Extra-virgin olive oil for drizzling
- Salt and freshly ground pepper, to taste
- 1 1/2 tablespoons minced garlic
- 1 cup diced yellow onion
- 1 bunch fresh basil
- 1/2 bunch fresh flat-leaf parsley
- 2 teaspoons chopped fresh thyme
- 7 cups canned diced tomatoes
- 3/4 cup heavy cream
- 3/4 cup chicken stock
Directions:
Preheat the oven to 350°F. Place the plum tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until they wilt and begin to blacken at the edges. Set aside. In a large saucepan, cook the garlic and onion, stirring occasionally, until fragrant. Add the basil, parsley and thyme and cook, stirring, until well incorporated. Add the canned tomatoes and simmer for 1 hour. Transfer the contents of the pan to a blender and add the roasted plum tomatoes. Blend until the texture is smooth. Return the tomato mixture to the pan, then add the cream and stock. Heat until the soup reaches 165°F and serve.
Hilton Garden Inn So Co Airport
417 Aviation Blvd
Santa Rosa, CA 95403
erin.mccauley@hilton.com