I’m normally not a huge fan of soup. It just doesn’t do much for me. With that being said….as soon as we get our first rainy day I crave grilled cheese and tomato soup.
With each season I have a little ritual that I do to welcome in the new time of year. For Summer it’s having the first BBQ along the river that makes it really feel like Summer has arrived. For Christmas, it’s hanging all the lights, making biscuits, and watching Love Actually. And, for Fall, It’s lighting the fire on a rainy day and making a grilled cheese with tomato soup.
I am a lady who loves traditions.
This week we finally had some rain and I took it upon myself to get my Fall ritual started.
Here is my favorite recipe.
Tomato Soup with Basil Oil
AS ADAPTED FROM FLAVORS OF TUSCANY COOK BOOK
2 ½ LBS assorted tomatoes (I used roma and pearl)
Extra virgin olive oil
Onion, peeled and chopped
4 cloves of garlic
Dash of red pepper flakes
Chopped fresh Basil
Dash of herbs de provence
1 (15 oz) can crushed tomatoes
3 ½ cups vegetable broth
Basil and Arrugula Oil
2/3 cup extra virgin olive oil
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh arugula
sea salt and freshly ground pepper
Preheat the oven to 400°.
Cut the tomatoes lengthwise and spread out over baking sheet. Add the four cloves of garlic, salt, pepper, and a drizzle of olive oil.
Cook for 25-30 minutes.
In a large stockpot heat the olive oil over medium heat and add the onion. Cook about 3 minutes until tender. Add the canned tomatoes, roasted tomatoes, garlic, vegetable broth, basil, red pepper flakes and herbs de provence.
Cook on medium to low heat for about 30 minutes.
Meanwhile, to make the basil oil, process the olive oil, basil, and arugula in a blender until smooth. If necessary run through a fine strainer. Set aside.
Once the tomato mixture is done mix the ingredients using an immersion blender or food processor and blend until smooth.
Ladle into bowels and drizzle with the basil oil.
Serve with your favorite Grilled Cheese.