My mom read this blog yesterday for the first time; she made the interesting note that so far I have been remaking all of my childhood favorites. Well, this is certainly no exception. Campbell's tomato soup and grilled cheese was definitely my comfort food. This tomato soup though is way, way better. Its chunky and delicious and perfect for dunking grilled cheese in!
3 pounds ripe, hothouse tomatos
2 small yellow onions
2 cloves garlic
Olive oil
Salt / pepper
Basil leaves, chopped
1/2 cup half and half
1 Cup Milk (or stock for a less creamy soup)
1. The first step is to peel the tomatos. You can roast and then peel, but then you loose too much tomato. The best thing to do is blanch the fruits in boiling water for a few minutes, then transfer them immediately to cold water. The skins should just slide off. (Is anyone else a bit grossed out by the fleshiness of raw tomatoes?)
2. Half the peeled tomatoes and throw into a deep roasting pan, with a hearty swig of olive oil and the chopped onion and minced garlic. Add a pinch of salt and pepper now if you want. Roast at 400 for 25-30 minutes.
3. After roasting, put the tomato mixture into a food processor and puree it.
4. Add the pureed mixture to a soup pot, adding the half and half and the stock/milk as you desire. Then, season and spice! Cook for about 10-15 minutes until hot and well seasoned. Enjoy!
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