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Roasted Ithaca Tomato Soup with Fresh Basil Pesto

Ingredients

  • Roasted Tomato Soup:
  • Tomatoes – 3 pounds
  • Olive oil – 3 tablespoons
  • Sweet onion – 1, diced
  • Shallot – 1, diced
  • Garlic – 1 heaping tablespoon, minced
  • Fresh basil – 1/2 cup packed (about 20 leaves)
  • Diced tomatoes – 15 ounce can (preferably organic with no added salt)
  • Vegetable stock – 4 cups
  • Basil Pesto:
  • Fresh basil – 4 oz.
  • Olive oil – 2-3 Tbsp.
  • Crushed garlic – 2 tsp.
  • Pine nuts – 1/4 cup
  • Sea salt – 1/2 teaspoon
  • Freshly ground black pepper – A few turns of the pepper mill

Instructions

  1. Pesto:
  2. Add the basil to a food processor and pulse until basil breaks down
  3. Add the remaining ingredients. Blend until smooth (you may need to scrape the edges down a few times with a spatula.)
  4. Add additional olive oil or pine nuts if you like your pesto thinner or thicker.
  5. Soup:
  6. Preheat oven to 400 degrees.
  7. Slice the tomatoes length-wise, and arrange them on a foil-lined baking sheet. Drizzle 1 tablespoon of olive oil over the tomatoes, and season with sea salt and pepper. Roast tomatoes for 45 minutes.
  8. In a large soup pot, heat the other 2 tablespoons of olive oil over medium heat, and add the onion, shallot, and garlic. Cook for 5-10 minutes until tender.
  9. Add the can of tomatoes, fresh basil, and broth.
  10. Stir in the roasted tomatoes.
  11. Cook for 45 minutes uncovered over medium-low heat.
  12. Puree the soup with your immersion blender or in a food processor until smooth.
  13. Serve with sliced avocado or a grilled cheese if you are really feeling dangerous!

Notes

Allergens: tree nuts