My sister and I were debating yesterday what to make for dinner tonight. She had a recipe for a Zucchini Pie that she was wanting to try, so next was figuring out what to serve with it. We decided I would make a tomato soup. Of course I have never made tomato soup before, so I wasn’t sure what my approach should be. I somehow got it in my head that I wanted to roast the tomatoes first, to concentrate the flavor, and it just progressed from there…
I was disappointed when I got to the grocery store and saw the lousy selection of tomatoes. I was hoping for some interesting varieties and colors, but all they had was Romas, Vine Ripe, and those rocks they pre-package in plastic baskets! I ended up getting 6 Romas and 8 mid-sized Vine Ripe tomatoes. I knew I would be working today, and I didn’t want my soup to be the reason for an extra late dinner, so I went ahead and roasted the tomatoes last night.
Drizzle a baking sheet with olive oil and brush with a clove of minced garlic (I use a jarred minced garlic with red pepper, so about 1t). Had I been thinking about it at the time, I would have lined the pan with foil for easy clean-up, so you might want to go ahead and do that. Cut the tomatoes in half and place on the tray, cut-side up. Drizzle with olive oil, brush on another clove (or teaspoonful) of garlic, and sprinkle with salt and pepper (I generally use Kosher salt and fresh ground pepper). Go ahead and stuff some basil leaves around them to infuse some of their flavor. Usually, if you’re going to roast tomatoes, you would scoop out the pulp/seeds, but since I was making soup, I wanted to concentrate the tomato flavor without losing all that juicy goodness!
2 c chicken broth
1 t sugar
1 t Worcestershire sauce
1 T tomato paste
1/2 t shiracha hot chili sauce (if you like spicy like our family)
A handful of fresh basil leaves
Mmmmmmm … can you smell it yet???
- Run a wand mixer / boat motor through it until smooth;
- Whirl it through a food processor and return it to the pot; or
- Puree it in the blender in two batches – being sure to pop the steam vent out of the cover first so it doesn’t explode.
Stir in 1/4 to 1/2 cup heavy cream and reheat over low, just until hot. Serve with a chiffonade of fresh basil leaves. If you’re wondering what that other thing is along with the soup and Zucchini Pie, it’s a little Parmesan/Basil Frico we threw together while the Pie was in the oven. Just sprinkle shredded Parmesan on a nonstick tray and bake until golden.