Ina Garten’s Roasted Tomato Soup
November 4, 2020
I believe we need things to depend on. Things that prove no matter what happens in our lives, we can reach for and know that the comfort of these things going right will get us through. The sunset on a warm summer evening, the hug from a long missed friend, a stranger holding the door for us into the coffee shop. These things that help us remember that small comforts are within our reach. When I am looking for moments of comfort that I can control, I go to the kitchen. There is something so luxurious about spending a Sunday afternoon languidly stirring a pot of long simmered soup and finally sitting down to share a meal that feels like it can cure all of our ills. What better medicine could there be for almost anything that needs healing.
Every time I make it, it is no wonder to me that soup has long been a cure for ills both medical and otherwise. It is a remarkable dish both in its sheer number of possible varieties and its forgiving nature. The fall and winter seasons in our household is filled with the constant simmering of pots on the stove to eat now, freeze for later, or give as gifts to the ones we love or the ones in need. Although we love to try new things and branch out from the norm, we are hopelessly attached to the basic but perfect recipes. It is worth noting that finding the perfect true recipe for any type of soup is not an easy task. Once one is found, tested, and trusted it becomes a depended staple in the Erbe house.
One of the greatest marvels in soup perfection we have found is in the genre of tomato soup. We believe tomato soup needs to be perfectly balanced, predominantly savory, and slightly spiced. We have found this incredible combination in Ina Garten’s Roasted Tomato Basil Soup. This recipe is like magic. It is made primarily from tomatoes, onions, and basil. The fresh tomatoes are roasted until they just brown and begin to give. These are combined with the other simple ingredients such as onion, garlic, and a scandalous four cups of fresh basil to make the base (trust us with the four cups and don’t be afraid. It is so good). Ina advises to use a food mill but we have taken to using a blender to blend the finished soup until smooth. The final dish is shockingly creamy, rich, and satisfying without any cream to speak of. It is worth noting as well that the recipe is perfect for vegetarian guests. We use chicken stock but that can be easily replaced with vegetarian stock. The recipe can be further made vegan by opting out of using the butter in the dish. It is still delicious and will blow your guests away.
The soup is remarkable on its own but finds its true form when paired with the simplest of all sandwiches, the grilled cheese. We take grilled cheese seriously in this house and have perfected our process after many years of philosophical debate on the subject. We believe the key to grilled cheese is to be careful about rushing the process. Take your time, use lots of butter at a lower temperature, and you will be well served. The rest is up to you. Pick any bread and cheese combination you like. There is really no way to take a wrong turn. In this instance we used an artisan sourdough loaf with incredible flavor and soft texture. We also used two chesses, both Havarti and sharp cheddar one for melt and one for flavor. When you pull that perfectly toasted and melted sandwich out of the pan and pair it with the tomato soup it is an arrangement that will give you faith in the universe. A perfect combination that is something we can depend on.
Ina Garten’s Roasted Tomato Basil Soup
Ingredients
3 lbs. ripe plum tomatoes
¼ cup plus 2 tbsp. Olive Oil
1 tbsp. Salt
1 ½ tsp Black Pepper
2 Yellow Onions (2 cups)
6 Cloves of Garlic, minced
2 tbsp. unsalted butter
¼ tsp crushed red pepper flakes
28 oz. can of plum tomatoes with juice
4 cups fresh basil leaves tightly packed
1 tsp fresh thyme leaves
1 quart chicken stock, veggie stock, or water
Directions:
Preheat your oven to 400 degrees F. Cut plum tomatoes in half length-wise. Toss with ¼ cup of the olive oil, salt, and pepper. Pour onto sheet pan and spread to one layer. Bake for 45 minutes until slightly brown and soft.
Add 2 tablespoons of olive oil and the butter to an 8-quart stockpot over medium heat. Add the onions and garlic and red pepper flakes. Cook on medium heat for 10 minutes or until onions are soft and start to brown. Add the can of tomatoes, basil, thyme, chicken stock, and roasted tomatoes. Include the liquid on the baking sheet and any spices that might be left from the roasting. Bring mixture to a boil and then reduce heat to simmer for 40 minutes. Finish by blending or passing the soup through a food mill fitted with the coarsest blade. Taste for seasoning and serve.
