Creamy Tomato Basil Soup

           Intermediate, Recipes, Soups
Creamy Tomato Basil Soup
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tomato soup



2 pounds tomatoes, halved lengthwise

3-4 garlic cloves, unpeeled

1 ½ Tablespoons olive oil

¼ teaspoon salt

1/8 teaspoon black pepper

1 small onion, finely chopped

¼ teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon agave, honey or pure maple syrup

1 Tablespoon unsalted butter

1 ½ cups chicken stock

3/8 cup pureed Ricotta cheese


Put oven rack in middle position and preheat to 350F.

Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan.

Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, and then cool in pan on a rack. Peel garlic.

Cook onion, oregano, basil, and sweetener in butter in a 6 to 8 quart heavy pot over moderately low heat, stirring frequently until onion is softened, about 5 minutes. Add tomatoes, garlic and stock and simmer, covered for 20 minutes.

Puree soup then force through a sieve into a cleaned pot, discarding solids. Stir in Ricotta and season with salt and pepper to taste and simmer 2 minutes.

Makes 4 servings

This recipe was inspired in whole or in part by Cafe Zuppas