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Roasted Tomato Soup
Category: Soups, Hot
Serves: 8
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Ingredients:
12 large (about 4 pounds) Roma tomatoes, stemmed and quartered 1/2 cup extra-virgin olive oil, divided 1/4 cup good-quality balsamic vinegar 12 large garlic cloves, peeled Salt 1/2 teaspoon freshly ground black pepper 1 cup chopped yellow onions 2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish 2 cups cold water 1 loaf country-style bread Extra-virgin olive oil 1/2 lb. good cheese (cheddar, gouda, parmesan), grated Couple of garlic cloves (raw)
Directions:
Preheat the oven to 500 degrees F. Prepare the tomatoes. In a large bowl, mix the tomatoes, garlic cloves, 1/4 cup of the oil, the balsamic vinegar, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit. In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute. Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat. Prepare the bruschetta. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes. Remove from oven and rub with cut garlic clove. Top with grated cheese, and broil for 1-2 minutes to melt cheese. Serve the soup. Place 1 bruschetta in the center of each shallow soup bowl. Pour the soup around each bruschetta. Garnish with torn basil leaves.