Well, we’ve been into fall for three whole days now – can you believe my restraint in not posting 100 pumpkin recipes already? We’re still in that in-between stage, weather wise, but even though it’s not quite soup season, it’s still tomato season and I have a lot of tomatoes to use up. We’re now twenty months into this blog and this is my tenth soup recipe – far and away my biggest “category.” But really, can you think of a better one-pot meal to get you through the cold and rainy months looming on the horizon? My barista told me this morning he’s been waiting for the rain for the past five months – by February I’ll deny saying this, but I’m kind of with him, and this soup is one of the main reasons why.
I thought I had found my favorite tomato soup many years ago – it’s easy, it’s (relatively) healthy, it lets me use up all of the tomatoes I have coming out my ears in August, and it’s from the Barefoot Contessa so you know it’s delicious. But after making it a couple dozen times over the past month or so, I thought I would mix things up and look for a couple new recipes. And what do you suppose I found? Another Barefoot Contessa option. It’s not radically different from the first one, but she roasts the tomatoes before adding them to the soup and it really deepens the tomato flavor. And it calls for white onions rather than red, which means you can use the bags of pre-chopped onions from Trader Joe’s (I’ll do almost anything to avoid chopping onions). Ina never disappoints.
Roasting is a great way to use up any tomatoes you may have leftover from your summer harvest – simply roast them with oiive oil, salt and pepper, freeze them (with their juices), and then use them for soup all winter long. And once you run out of frozen tomatoes, roasting the not-so-delicious varieties that they sell at the supermarket in January will make them taste (almost) as good as your home grown ones. I think the basil also makes this soup extra yummy – it calls for sixteen times the amount of basil that the other soup does (sixteen times!! I did this math a couple times just to make sure that’s correct). I initially thought maybe the “four cups” was a typo – but it’s not and it’s amazing. You don’t even have to chop it, just pull the leaves from the stems and dump them in. Don’t skimp on the basil if you can help it (I did a full four cups the first time I made this and it was delicious, and then I was a little short the second time and while of course it was still yummy, I wished I had made the effort to go back to the store and get another bag).
Add a can of tomatoes (San Marzano is ideal), a box of chicken stock (veggie stock or water to make it vegetarian), the basil and thyme, and then dump in the roasted tomatoes – including all the oil and juices that accumulated in the pan. Simmer for 40 minutes or so and then blend – you don’t even have to add cream (put the calories you save towards your grilled cheese). Ina tells you to use a food mill, but I don’t have one so I use my immersion blender. I suspect a Vitamix would work great as well, or a regular blender or food processor. This soup will freeze nicely – so I would suggest making a double batch, some for now and some for later. You’ll thank me the next time it’s nasty outside and you’re craving a grilled cheese and tomato soup (per the forecast, next week). Happy soup season!
One year ago: pumpkin chocolate chip cookies and pumpkin granola
Roasted Tomato and Basil Soup, from The Barefoot Contessa
Yield: 6-8 servings
3 lbs ripe tomatoes (Ina suggests plum), sliced in half
1/4 cup + 2 tablespoons gold olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups yellow onions, chopped (1 large/2 small)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 28-ounce can plum tomatoes, with juices
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Preheat your oven to 400 degrees F. Toss the tomatoes with 1/4 cup olive oil, salt, and pepper. Spread mixture in one layer on a baking sheet and roast for 45 minutes.
In a large dutch oven or soup pot, heat butter and two tablespoons olive oil over medium heat. Sauté the onions, garlic, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade or purée with an immersion blender (or in vitamix) until smooth.