While in San Francisco I had some very tasty tomato soup at Puccini and Pinetti. Now I've been craving tomato soup nearly every day. I found this roasted tomato basil soup recipe on Pinterest and made it on Thursday. I have tomatoes roasting in the oven as I type - making another batch! It is the BEST tomato soup I've ever had (and I made it... what's up with that!?). I made quite a few adaptations - my version of the recipe is below. Original recipe and image via Spoon Fork Bacon.
About 8 roma tomatoes, cut lengthwise
extra virgin olive oil
2 tbsp unsalted butter
1 medium onion, diced (optional - the first time I made this I didn't have onion)
1 tbsp thyme (I didn't have fresh - used dried instead)
1-2 cans crushed tomatoes (I used 1 the first time, 2 this time)
2 cups fresh basil leaves, chopped
2 tbsp dried basil
1 tbsp sugar
2 cups low sodium chicken broth
salt and pepper
2/3 cup heavy cream
feta cheese for garnish
Directions: (Total time: slightly over 1 hour 30 minutes)
Preheat oven to 375 degrees.
Spread tomato halves on a baking sheet and drizzle with olive oil.
Sprinkle with salt and pepper and roast about 1 hour.
After tomatoes have roasted about 30 minutes, melt butter in a large pot on the stove.
Add onion (if using) and sauté 5 minutes.
Stir in desired amount of garlic as well as thyme and sauté 5 more minutes.
Add canned tomatoes, basils, sugar, salt, and pepper.
Stir mixture, reduce heat, and cover to simmer about 10 minutes.
Pour broth and finished roasted tomatoes into pot.
Add more salt and pepper if desired and cover to simmer about 30 minutes.
Pour soup into a blender and blend until smooth.
Pour soup back into the large pot and add heavy cream, mixing completely.
Simmer a few minutes before serving.
Add feta cheese on top for a tasty garnish!
Now I've got to go finish making my second batch of this delicious stuff!