So it’s been raining here…a lot…for over a week straight. We definitely need it since California has been in a drought for several years now, and, as long as I don’t have to get out in it, I love the rain…but we’ve had a lot lately. If you like skiing this is the year to head to Tahoe! Anyhow, the only thing I can think of in this weather is comfort food, and more specifically – soup. I love soup, pretty much any kind of soup as long as it’s warm and hugs you like a big blanket. And in this weather that’s exactly what we need. But what kind of soup? There are so many choices!
Also, because of the weather, my husband and I got to reminiscing about our trip to Iceland this past summer. Side note: GO to there! Right now there are super cheap flights from the US…granted, once you get there things aren’t so cheap but, hey, you’re in Iceland so at least you get to look at one-of-a-kind sights while you’re doling out the cash. One of these experiences that will stay with us forever is the Tomato Soup we had at Fridheimar Farm.
I read about the place in a blog before we went and told the hubby we had to make a stop and boy am I glad we did! It’s tucked away off the main road and when you finally get to the clearing it’s one of the most beautiful places you’ll ever see. As usual, the photos don’t do it justice.
They have a teeny tiny restaurant area and they were all booked for the day but we were able to get some of their world-famous homemade tomato soup to go…in to-go cups, like coffee, which is also how I like to drink eat my soup. After we walked around a little and learned about their sustainably, organ
ically grown tomatoes that are pollenated by the biggest bumble bees I’ve ever seen specially flown in from Holland!…we got our to-go cups of heaven and set back out into the wilds of Iceland. This soup was so simple and so delicious…my husband said he’s been ruined for all time and that nothing will ever compare to that soup…and he’s not wrong. So, in honor of that soup, I decided to whip up my version with this tasty Roasted Tomato & Basil Soup. Hope you enjoy!
About this recipe… I decided to roast most of the veggies to deepen and sweeten the flavors…and who doesn’t love roasted garlic in, well, anything? You can always chop it up and throw it in the pot to cook and forego the roasting if you’re short on time but, personally, I think taking the extra 45 minutes to get some nice color on the tomatoes, garlic and pepper add so much flavor that you take the time.
The basil is added in because, well, what goes better with tomatoes than basil? Not to mention that knowing there’s some green in the soup makes me feel better as a person. And I added the parmesan rind because we had one and I thought, why not? It was raining outside and I had some in the freezer and the thought of adding the nuttiness of parmesan to this soup made me smile so in it went. It melts into the liquid like a champ and just got buzzed up with the rest of the deliciousness.
Finally, if you prefer more texture to your soups you can always use a potato ricer instead of a blender. To me, this is the perfect consistency to sip from a huge cappuccino mug – not spoon needed! Hope this soup warms your soul as much as it does mine!
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- 3 pounds ripe tomatoes [cut into quarters lengthwise]
- 1 red bell pepper [seeded and cut into quarters]
- 6 garlic cloves
- 3 tablespoons olive oil [separated]
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions
- 1 tablespoon unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1 28-ounce, canned plum tomatoes [with their juice]
- 4 ounces fresh basil leaves
- 1 sprig fresh thyme
- 1 parmesan rind
- 4 cups chicken stock or water
- 2 tablespoons red wine vinegar
Ingredients
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- Mise en place: Preheat the oven to 400 degrees F. Toss together the tomatoes, garlic, red bell pepper, olive oil, salt, and pepper in a large bowl. Spread evenly in 1 layer on a baking sheet and roast for 45 minutes.
- Put everything together: In an 8-quart stockpot heat one tablespoon of olive oil and one tablespoon of butter over medium heat, sauté the onions and red pepper flakes for 10 minutes, until the onions start to brown and fond begins to develop on the bottom of the pan. Add the red wine vinegar to deglaze the pan. Then add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomato/garlic/bell pepper mixture (including the liquid on the baking sheet) and parmesean rind (if using) to the pot. Bring to a boil, lower heat to medium-low and simmer uncovered for 40 minutes.
- Finish it off: Remove the thyme stems and discard. Add the mixture to a blender and blend until smooth. Will probably take two to three batches to get it all blended. Add salt and pepper to taste, serve hot.
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