Soup weather is upon us and one of our fall favorite soups is the classic tomato basil soup. Served with a side of grilled cheese croutons, YUM! Enjoy!
Ingredients
Soup
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) canned plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed
- 1 quart chicken stock
Grilled Cheese Croutons
- 1 loaf of brioche bread (I use Trader Joe’s or homemade)
- One stick of butter
- Sharp cheddar cheese
- Wooden or metal skewers
Instructions
Soup
- Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Put in blender, food processor or use hand emulsifier to blend until smooth. Taste for seasonings. Serve hot or cold.
Grilled Cheese Croutons
- Preheat non stick pan. Butter both sides of bread. Place two slices of bread in pan to grill one side first. Once browned flip over to do the same on the other side. Once lightly browned add two slices of sharp cheddar cheese. Cover pan for one minute to help cheese melt. Once down remove from pan and cut into small squares. Place on skewers to place over soup. Enjoy!
