Roasted Tomato-Basil Soup

By tuqui13

Ingredients

• 10 plum tomatoes, halved lengthwise
• 4 Tbs. chopped fresh basil
• 2 garlic cloves, minced
• 5 Tbs. olive oil
• 4 shallots, halved
• 1 1/2 cups dry white wine
• 1/2 cup water
• Salt and freshly ground pepper, to taste

Details

Servings 4
Adapted from williams-sonoma.com

Preparation

Step 1

Preheat an oven to 400°F.

Arrange the tomato halves, cut side up, in a large roasting pan. Sprinkle 1 Tbs. of the basil and the garlic evenly over the tomatoes, then drizzle 4 Tbs. of the olive oil evenly over them. Roast until the tomatoes are soft when pierced with a fork and the skins slip off easily, about 40 minutes. Remove from the oven. Remove and discard the skins.

In a large saucepan over medium-high heat, warm the remaining 1 Tbs. olive oil. When it is hot, add the shallots and sauté until translucent, about 2 minutes. Add the roasted tomatoes and garlic, wine and water and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the tomatoes have broken down, the mixture has thickened and the flavors have blended, about 20 minutes. Season with salt and pepper.

Using a food processor or blender, puree the soup, stopping while it is still coarse if you like a rustic soup and continuing until smooth if you want a more refined soup. Return the soup to the pan and reheat to serving temperature. Ladle the soup into warmed bowls, garnish with the remaining 3 Tbs. basil and serve immediately.