It’s that time of year when the weather turns and we start craving warmth. Soup season is officially upon us here at the market, and no matter the creativity or variety we try in our soup making, the fan favorite always seems to be Tomato Basil.
Many have inquired and the secret is out. The key to a successful tomato basil soup is the cream. It doesn’t require much, but it makes all the difference.
In addition, nothing pairs better with tomato basil than a grilled cheese sandwich. We’ve done our research on what makes the perfect grilled cheese and the possibilities are endless. Some swear by a bit of mayo for richness, others believe finishing off in the oven melts the cheese evenly. We love the combination of cheddar and Gruyere. Whatever you’re craving, there’s no wrong way to make a delicious grilled cheese.
Recipe for Tomato Basil Soup
3 pounds tomatoes
1/4 cup olive oil
1 T salt
1 T pepper
1 yellow onion
6 cloves garlic
2 T butter
1/2 t red pepper flakes
1 28oz can tomatoes with their juices
4 cups basil
1 quart vegetable broth
1/4 cup heavy cream (as desired)
Preheat oven to 400 degrees.
Cut tomatoes in half and toss with 1/4 cup olive oil, salt and pepper.
Spread on baking sheet and roast for 30-45 mins.
In a pot, saute onions, garlic, 2 T olive oil, butter, and red pepper flakes for 10 minutes.
Add canned tomatoes and their juices, basil broth, and oven roasted tomatoes (with their juices).
Bring to a boil and simmer uncovered for 45 minutes.
Add cream, as desired.
Blend, and enjoy!