Name: Chilled Tomato Soup
Prep time: 15 min
Cook time: 50 min
Yield: 4 to 6
Ingredients: 1lb of Pure Flavor® Marzanito Mini San Marzano tomatoes, halved; 6 Cloves garlic, peeled; 2 Small yellow onions, sliced; 2 Bay leaves; ½ Cup extra-virgin olive oil; 1-quart chicken stock; 4 Tbsp. butter; Salt and freshly ground black pepper; ½ Cup chopped fresh basil leaves (optional)

Preparation

15 minutes

Cook Time

50 minutes

Serves

4 to 6

Cooking Level

Medium

Ingredients

1lb of Pure Flavor® Marzanito Mini San Marzano tomatoes, halved
6 Cloves garlic, peeled
2 Small yellow onions, sliced
2 Bay leaves
½ Cup extra-virgin olive oil
1-quart chicken stock
4 Tbsp. butter
Salt and freshly ground black pepper
½ Cup chopped fresh basil leaves (optional)

Directions

Step 1

Preheat oven to 450°F.

Step 2

Spread tomatoes, garlic cloves and onions onto baking tray. Drizzle with ½ cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Step 3

Remove roasted tomatoes, garlic and onion from oven and transfer to large stock pot (set aside the roasted tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter.

Step 4

Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Step 5

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to purée soup until smooth. Chill on a bowl of ice for 15 minutes or refrigerate for several hours.

Pro Tip

Garnish with diced Pure Flavor® seedless cucumbers or sweet bell peppers for an extra touch.

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Seeing as I had so many tomatoes I attempted this recipe. Some of the instructions written above seemed odd. After roasting, I put all the tomatoes into the pot -- don't know why they had to be set aside. I used a combination of homemade turkey and vegetable stocks; 1 cup of the veg stock had some curry in it. All the stock went in at once. I don't have a blender so I left it chunky, mashed it a bit with the potato masher. it was a different consistency and only needed 1/8 tsp of salt at the end. (My boyfriend added more to his bowl.) We ate this one warm too. And I ate almost all of the tomato skins this time, they didnt go as hard and spiky as the chef's batch. My basil plant was not very leafy, so I left out the basil but floated a sprig of oregano and one basil stem in the pot.

The touch of curry was amazing! I would make this again.

- Rosemary

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Dinner Lunch Plant Based Meals Side Dish Tomato Recipes

Chilled Tomato Soup