Dining Services Manager
Cura Hospitality at Peter Becker Community
Still getting in the end-of-season tomato harvest? This warming, antioxidant-rich soup is a sustainable choice because it can be prepared with less-than-perfect tomatoes. Pair a bowl with a grilled cheese sandwich for a classic lunch duo.
2 1/2 lbs. fresh tomatoes (mix of heirlooms, cherry, vine and plum)
6 cloves garlic, peeled
2 small yellow onions, diced
2 celery ribs, chopped
1 med. carrot, peeled and chopped
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1 qt. vegetable stock
2 bay leaves
4 tbsp. butter
1/2 cup chopped basil leaves (optional)
3/4 cup heavy cream (optional)
1. Preheat oven to 450 F.
2. Wash, core and halve tomatoes. Spread cut tomatoes, garlic cloves, onion, celery and carrots onto a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 30 minutes, until caramelized.
3. Remove tray from oven and transfer roasted vegetables to a large stockpot over medium heat. Add three-quarters of the chicken stock, bay leaves and butter. Bring to a boil; reduce heat and simmer 15 to 20 minutes, or until liquid is reduced by a third.
4. Wash and dry basil leaves, if using, and add to pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat. Add cream, if using, and adjust consistency with remaining vegetable stock, if necessary. Season to taste with salt and black pepper.