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I was digging through my recipes when I stumbled upon this. It’s been ages since I’ve made this and honestly I don’t know why as I absolutely LOVE LOVE LOVE this soup. There’s just something so comforting about tomato soup and grilled cheese. I’d say it reminds me of being a kid but as a kid I would INSTANTLY turn up my nose at tomato soup. That was just.. omg ICKY and for OLD PEOPLE! It wasn’t until 5 or 6 years ago (I guess when I first officially became old) that I forced myself to try Tomato Basil Soup at this restaurant. I did the whole dip the tip of the tongue so it barely touches the spoon taste to which it wasn’t half bad. However it wasn’t enough to make a fair assessment. So I bit the bullet and put a full spoon in my mouth.
Then I waited. I waited for the ickiness to come, with full glass of water in hand to wash down the ickiness but it never came. Instead I sat there, eyes became all doe-eyed and a ‘WOW, this is really good” comment came out of my mouth. I think I actually shoveled the rest in.
So now anytime I am in a restaurant, I will try their soup but 9 times out of 10, it’s not as good as this one 🙂 But then again, I have really, REALLY high standards.
I often garnish this with some shaved parmesan or even a small dollop of ricotta.
Grown Up Tomato Soup
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Ingredients
- Ingredients:
- 1 ½ lbs tomatoes, sliced in half lengthwise (I would strongly suggest using Roma)
- sea salt and cracked black pepper (do it to taste – it’s easier to add less at first and then add to it. You can’t really ‘take away’ spices)
- 2–4 tablespoon extra virgin olive oil
- 1 medium-size yellow onion, chopped small
- 2 tablespoon unsalted butter
- 3–5 garlic cloves, minced (this depends on your garlic preference. I like garlic so I use 4 nice size cloves)
- 1 tablespoon Thyme minced (use fresh) – If that’s not available use 1 teaspoon dried
- 1 (28 ounce) can crushed tomatoes (do not drain!)
- 2 cups fresh basil leaves, roughly chopped
- 2 tablespoon dried basil
- 1 tablespoon sugar
- 2 cups chicken stock (homemade preferably). If not make sure you buy the low-sodium broth
- 2/3 cup heavy cream
- 1/2 cup grated Parmesan Cheese
Instructions
- Preheat oven to 375°F.
- Put the tomato pieces onto a baking sheet and drizzle liberally with olive oil careful so they do not overlap.
- Season with salt and pepper.
- Roast tomatoes for about 1 hour. You don’t have to flip them.
- While tomatoes are roasting melt the butter in a large pot over medium-high heat.
- Add onion and saute until translucent ~ 5 minutes.
- Add in the garlic and thyme, stir and cook another 5 minutes. Be careful not to burn the garlic.
- Add crushed tomatoes (juice and all), basil and sugar.
- Taste this and add more salt and pepper if necessary.
- Stir the mixture, cover and reduce the heat to low and simmer for 10-15 minutes.
- Remove the cover and add the chicken stock and roasted tomatoes.
- Replace the cover and allow to simmer another 30 minutes stirring occasionally.
- If you have an Immersion Blender (I HIGHLY recommend everyone having one), puree everything in the pot until it’s creamy and smooth. If you don’t, you can add this liquid to a food processor or blender but BE CAREFUL as this is hot! Refer to your blender/food processor’s instructions on how to properly handle hot foods. Please again, be careful and take precautions!
- If using anything but an immersion blender, add the soup back into the pot.
- Add in the cream and stir until all combined. The soup will lighten in color to an orangish-color.
- Add in the Parmesan cheese and stir.
- Let this simmer, uncovered a few more minutes to allow the cream to warm up in the soup.
- Serve with garlic toast, homemade Asiago cheese croutons or crusty buttered bread.
Made this tonight and it was soo rich and flavorful!! The roasted tomatoes and fresh basil really kick it up a notch!! Next time might also throw in some chopped up cooked bacon!! Served it with a grilled turkey and cheese sandwich!
★★★★★
Thank you so much Dea! I’m so happy that you loved this as much as we do! Oh I love the idea of chopped bacon!!!
Best Kitchen Wishes!
mmmmm this sounds good
★★★★★
Julie,
This is really, REALLY good! Now to make it extra awesome, instead of croutons make grilled cheese croutons! Just take 2 thick slices of brioche, butter them, slap some cheese in the middle and grill. When they cool cut up as croutons! SOOOOOOOOO GOOD!
Best Kitchen Wishes!
★★★★★
Man that sounds amazing! I can picture making this on a snowy afternoon with big fat crunchy croutons!
Love the idea of roasting the tomatoes! I would have never thought of that!
Roasting takes the soup to a whole new flavor level!
You will love this!
Best Kitchen Wishes!
★★★★★
This sounds soooo good !!!!
For some reason this is the only soup I have ever loved as a KID and for MOST of my adult life!!!!
I loved getting tomato soup when I was sick !!!!