Roasted Tomato Soup
Homemade goodness with just a few simple steps.
Ingredients
Serves 4
1 kg Roma tomatoes (cut lengthwise)
4 tbsp Extra Virgin Olive Oil
1 medium Onion – chopped
2 cloves Garlic – minced
1 x 28oz can De Luca’s Plum Tomatoes
(put through a food mill or seeds removed by hand)
2 cups Chicken Stock
6 leaves Fresh Basil
to taste Salt & Pepper
¾ cup Heavy cream
½ cup Parmigiano Reggiano – grated
optional garnish De Luca’s Basil Oil, Crème Fraiche, & Croutons
1. Preheat oven to 450F.
2. Line a baking sheet with parchment paper and place the tomato halves on the sheet. Drizzle with 2 tbsp of olive oil and season with salt & pepper. Roast for 25-30 minutes.
3. In a large pot, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and cook 6-7 minutes or until onion is golden brown. Add the garlic and cook for 1 minute.
4. Add the milled canned tomatoes and chicken stock. Bring to a boil and reduce heat to low and simmer for 20 minutes.
5. Add the roasted tomatoes, basil, salt and pepper. Remove from heat.
6. Blend the soup in a food processor until smooth. Place soup into a pot and let soup simmer for 2 minutes. Add the cream and stir to incorporate
7. Remove from heat and serve topped with Parmigiano cheese, basil oil, crème fraiche and homemade croutons.
Homemade Croutons: Tear your favourite bread into small chunks by hand, toss with EV olive oil and a sprinkle of salt. Spread on a baking sheet lined with parchment paper and bake in a 375°F oven until golden
Roasted Tomato Soup
Homemade goodness with just a few simple steps.
Ingredients
Serves 4
1 kg Roma tomatoes (cut lengthwise)
4 tbsp Extra Virgin Olive Oil
1 medium Onion – chopped
2 cloves Garlic – minced
1 x 28oz can De Luca’s Plum Tomatoes
(put through a food mill or seeds removed by hand)
2 cups Chicken Stock
6 leaves Fresh Basil
to taste Salt & Pepper
¾ cup Heavy cream
½ cup Parmigiano Reggiano – grated
optional garnish De Luca’s Basil Oil, Crème Fraiche, & Croutons
1. Preheat oven to 450F.
2. Line a baking sheet with parchment paper and place the tomato halves on the sheet. Drizzle with 2 tbsp of olive oil and season with salt & pepper. Roast for 25-30 minutes.
3. In a large pot, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and cook 6-7 minutes or until onion is golden brown. Add the garlic and cook for 1 minute.
4. Add the milled canned tomatoes and chicken stock. Bring to a boil and reduce heat to low and simmer for 20 minutes.
5. Add the roasted tomatoes, basil, salt and pepper. Remove from heat.
6. Blend the soup in a food processor until smooth. Place soup into a pot and let soup simmer for 2 minutes. Add the cream and stir to incorporate
7. Remove from heat and serve topped with Parmigiano cheese, basil oil, crème fraiche and homemade croutons.
Homemade Croutons: Tear your favourite bread into small chunks by hand, toss with EV olive oil and a sprinkle of salt. Spread on a baking sheet lined with parchment paper and bake in a 375°F oven until golden