How to make a summer soup into a classic winter feast? Roasted tomatoes from a can! Caramelized and sweet, they make the base for a scrumptious tomato soup. The crowning finish is a generous drizzle of our garlic or basil infused olive oil (OR BOTH!).
TIP: FOR A SPICY VERSION REPLACE BASIL WITH OUR SMOKY CHIPOTLE INFUSED OLIVE OIL
ROASTED TOMATO SOUP WITH GARLIC & BASIL INFUSED OLIVE OIL
INGREDIENTS: 1 large can whole peeled tomatoes 8 fresh cocktail tomatoes with stem ends intact 8-10 garlic cloves 1 large sweet onion, chopped 1/2 cup extra virgin olive oil 2 tbsp tomato paste 4-5 cups chicken broth Kosher salt & freshly ground pepper Garlic INFUSED olive oil (enough for generous drizzle) Basil INFUSED olive oil (enough for generous drizzle)
DIRECTIONS: Heat oven to 425°F. Remove the whole tomatoes from can saving juice for later. Cut tomatoes in half and place side-by-side on a rimmed baking sheet. Place whole fresh cocktail tomatoes on the baking sheet. Add garlic cloves then drizzle with 2 tablespoons olive oil. Roast 30 to 35 minutes turning once halfway through. Heat 2 tablespoons olive oil in large pot or Dutch oven over medium-high heat. Add onion, season with salt and pepper. Cook until onion begins to soften then reduce heat to medium low cooking for another 20 minutes until caramelized. Add tomato paste and cook for 2 minutes. Place roasted tomatoes (canned), garlic, reserved tomato juice and chicken broth into the pot. Put the whole cocktail tomatoes aside. Increase heat to medium-high until the mixture boils then reduce heat to medium-low, covering pot and simmering for 20 minutes. Remove from heat and cool to room temperature. Puree the soup in batches in your blender (or optional immersion blender). Serve with generous drizzle of both garlic and basil olive oils to taste. And add one or two of the roasted cocktail tomatoes as a garnish to each serving.