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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4.0 rating
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