Soup for everybody!
If I had a family motto, I think that would be it. Or possibly “More butter!”, with “The book was better” also in the running.
I first made this soup in the summer of 2011. I had a lot of soup recipes on my bucket list, but no food processor or blender with which to make them. It was also beastly hot, and I had no car. So I got up one morning, very early before it was too warm, and trekked 1.6 miles down to Walmart, then 1.6 miles back home, blender triumphantly in hand.
And before you ask, yes, it was uphill both ways.
The very first thing I made with that blender was Smitten Kitchen’s summer squash soup with parsley–mint pistou. The next thing was this tomato soup, and believe me, it was worth every sweaty step of the journey. Roasting the tomatoes gives the soup a smoky depth that draws it away from typical fresh, light summer fare and into the neighbourhood of more contemplative fall foods. Meanwhile, the basil keeps the soup from being a one-flavour wonder, and the cream mellows out the acidity of the tomatoes. If grilled cheese sandwiches aren’t your thing, try ladling the soup into ovenproof bowls, topping with pesto-spread toasts and thick mozzarella slices, and broiling for a few minutes, à la Heather Christo’s caprese soup.
But whatever you do, don’t skimp on the butter.
Roasted tomato–basil soup
(Barely adapted from Ina Garten. Serves 6. Keep refrigerated for up to one week.)
- 3 lb. tomatoes
- 1/4 c. olive oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 T. butter
- 2 medium onions
- 6 cloves garlic
- 1 tsp. dried thyme
- 1/4 tsp. red pepper flakes
- 1 28-oz. can of diced tomatoes
- 1 c. fresh basil
- 6 c. chicken broth
- 1 c. heavy cream or whole milk
- Halve tomatoes lengthwise and place cut-side up on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper.
- Grill at 400°F for 35–40 minutes.
- Melt butter in large stockpot over medium heat.
- Cut onions into half-moons and add to butter. Cook 3–4 minutes or until translucent.
- Mince garlic and add to stockpot with thyme and red pepper flakes. Cook 1–2 minutes or until fragrant.
- Add canned and roasted tomatoes to stockpot, along with juices and oil from tray. Cook 3–4 minutes.
- Chop basil roughly and add, along with broth. Raise heat to medium-high and simmer 30 minutes.
- Blend soup in batches (or use immersion blender). Return to stockpot and add milk.
- Garnish with plain yogurt, extra virgin olive oil, basil leaves, or grated Parmesan. Serve alongside grilled Parmesan–pesto sandwiches (recipe below).
Grilled Parmesan–pesto sandwiches
(Adapted from Two Peas and Their Pod)
- Bread of your choice (I recommend French or sourdough)
- Thinly sliced Parmesan
- Spread butter on one side of each piece of bread. Place bread butter-side down on prep board or plate.
- Spread pesto thickly on every other piece of bread.
- Top with Parmesan and plain buttered bread, with butter facing outwards.
- Place in preheated frying pan or sandwich press. Grill until each side is golden-brown.
- Replace Parmesan with mozzarella or extra-sharp white cheddar.
- Include thinly sliced sun-dried tomatoes, fresh tomatoes, roasted red bell peppers, artichoke hearts, or kalamata olives in filling. (The thicker the filling, the more you’re likely to need a sandwich press. Alternately, use a regular frying pan and put a heavy, heatproof plate on top of the sandwich to press it together.)
- Rub inside of sandwich with garlic clove (roasted or raw) before adding filling.
- Spread other side of sandwich with your favourite canned tomato sauce, alfredo sauce, or ricotta.
- Drizzle balsamic vinegar lightly over filling.
- Use artisan bread with olives, garlic, cheese, herbs, or tomatoes already baked in.