Make It: Roasted Tomato Soup

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This recipe, provided by Adam Walsworth, executive chef at Osteria Fasulo in Davis, took first prize at the 2008 Souper Bowl, a soup cook-off sponsored by the Davis Food Co-op.

3    pounds Roma tomatoes, cut in quarters
1/4    cup olive oil
1/4    cup sugar
3    tablespoons salt
3    tablespoons butter
1    yellow onion, coarsely chopped
6    cloves garlic, minced
3    tablespoons flour
1    quart vegetable stock or broth
2    bunches fresh basil, chopped
1    cup heavy cream
Salt and pepper

Preheat oven to 275 degrees. Place tomatoes in a large bowl and toss with olive oil, sugar and salt. Spread out on a large baking sheet and roast in oven for 1 hour. Chop coarsely and set aside.

Melt butter in a large pot over medium heat. Add onion and garlic and sauté until onions are soft, about 6 minutes. Stir in flour and cook 1 minute. Add stock or broth and roasted tomatoes and bring to a boil. Reduce heat and simmer for 20 minutes. Add cream and cook for 5 more minutes. (For a smoother soup, add an additional 1/4 cup of stock and purée in a food processor.) Remove from heat and add chopped basil. Add salt and pepper to taste. Serves 4.
 

 

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