Tomato Basil Soup

Yum

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Tomato Basil Soup is a scrumptious, versatile little soup.  It can be dressed up with some puffed pastry… if you’re aiming for something a little more proper….or…for a more informal feast, it can be paired up with its favorite side kick… a good old fashioned grilled cheese sandwich.   This soup is flexible like that.  

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There are so many wonderful tomato basil soup variations…but there’s one tomato basil soup in particular that really stands apart from the others in my mind.   There  used to be a restaurant near work and my co-workers and I would frequent it often for lunch.  We’d always order the tomato basil soup.  

tomato basil soup

Unfortunately, the restaurant has since moved away….so, in my attempt to keep the memory of their tomato basil soup alive and well…I’ve created this recipe…which is pretty darn close tasting to theirs.Tomato Basil Soup

You know what goes really well with this tomato basil soup? (besides a good grilled cheese sandwich)  Parmesan cheese crisps!  If you’ve never had Parmesan cheese crisps before….let me introduce you to your new best friend.


Tomato Basil Soup

These delicate little lacy Parmesan wafers are great with salads, as a snack, and they’re perfect to serve with this tomato basil soup.  I’m pretty certain you’ll love them.   They’re easy to love.

I hope you enjoy this Tomato Basil Soup and the Parmesan Cheese Crisps.

Thanks for taking the time to stop by!

~ Deb

Health Tip:  Tomatoes are an excellent source of Vitamin C and beta-carotene.  They’re also a very good source of manganese as well as Vitamin E.   They’re good for cardio and bone support.

Tomato Basil Soup

4 pounds tomatoes, cut in half lengthwise

3 garlic cloves, unpeeled

4 tablespoons olive oil

2 tablespoons butter

1 large onion, chopped

1 leek, sliced (white parts only)

1-1/2 cups fresh basil, chopped

1 teaspoon fresh thyme leaves, chopped

2 teaspoons sugar

2 tablespoons cooking sherry or marsala wine

1 quart chicken stock

1 14 ounce can fire roasted tomatoes (whole or diced is fine)

1-1/2 inch piece of Parmesan cheese

1/2 cup heavy cream

salt and pepper to taste

Directions:

Preheat oven to 350 degrees.

Arrange tomatoes, cut sides up, on a large baking sheet lined with parchment paper.  Lay the unpeeled garlic in between the tomatoes.  Drizzle 3 tablespoons of the olive oil all over the tomatoes and sprinkle with salt and pepper.  Roast the tomatoes for 1 hour, then remove from the oven and set aside.  When cool enough to handle, remove the outer peel from the garlic.  Discard the peel and set roasted garlic aside.

In a large dutch oven or heavy pot, saute the onion and leek in the butter and the remaining olive oil.   Stirring often, cook until the onion and leek are soft, about 5 minutes.  Add the cooking sherry or marsala wine and let simmer for a minute longer.  Add the roasted tomatoes, canned tomatoes, garlic, basil, Parmesan piece and stock.  Place the lid on the pot and let simmer for approximately 20 minutes.  (The Parmesa cheese will melt into the soup, giving it a wonderful flavor!)

Place an immersion blender into the pot and puree the soup, or puree the soup in batches, in a regular blender.  Stir in cream and add salt and pepper to taste.  Bring the soup to a simmer to reheat.  Serve with Parmesan crisps.

Parmesan Cheese Crisps

1 cup grated Parmesan cheese, grated in large pieces

Directions:

Preheat oven to 325 degrees.

Line a large baking sheet with a silpat or parchment paper.  Take a 2-3 inch biscuit cutter and place about 1-1/2 tablespoons of the cheese into the cutter.  Using your fingers, gently press down on the cheese to shape.  Remove cutter.   Bake for approximately 5-6 minutes or until they begin to set and turn golden.  Remove from oven, and let cool on the pan.  Gently lift each wafer off with a spatula.

For the puff pastry.  Preheat the oven to 450

Using frozen puff pastry sheets…roll out the sheets and cut the rounds just slightly larger than your cups.  Lay the rounds over the cups and gently press the edges into the sides of the cups.  Whisk 1 egg in a small bowl.  Using a brush, lightly paint the top of the dough rounds with egg wash.  Bake until the dough is golden brown, approximately 10 to 15 minutes.

C’est tout!

3 Responses to “Tomato Basil Soup”

  1. Jackie | Sweet and Salty SF — March 27, 2012 @ 5:56 pm (#)

    I love love love tomato soup! And with puff pastry and Parmesan crisps? Get outta town! Loving your blog and your photography! Glad to be your newest follower 🙂

    • Delicious Happens — March 27, 2012 @ 7:42 pm (#)

      Thanks so much Jackie!!

  2. claire @ the realistic nutritionist — March 31, 2012 @ 1:00 pm (#)

    Oh my gosh this looks SO DELICIOUS!!

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