I’ve eaten at the Corner Bakery several times, but have never had their Tomato Basil soup until last week. I loved that the soup was broth based and you could taste the fresh tomatoes. I had to find the recipe and make it myself. The recipe calls for 3lbs of fresh tomatoes, which I bought at the Asian market, read about my trip and incredible savings here. I also used Wegmans Basting Oil in place of regular Olive Oil; either work great. So here it is, a healthy, filling comfort food from my kitchen to yours. Enjoy!
- Chicken Stock – 4 cups
- Olive Oil – ¼ cup
- Can of tomatoes – 1 28 oz can
- Fresh Roma Tomatoes – 3 pounds
- Salt – 1 tablespoon
- Pepper – 1 ½ teaspoons
- White onion – 2 cups chopped
- Garlic Cloves – 6 diced
- Red Pepper Flakes – ¼ – ½ teaspoons (depending on how spicy you’d like)
- Fresh Basil Leaves – 2 cups
- Thyme – 1 teaspoon
- Herb Croutons
1. Warm up your oven to a toasty 425 F. Cut your fresh tomatoes in half and make a nice olive oil, salt, and pepper Jacuzzi for them to simmer in. Toss them around and then put them in one layer on a baking sheet for around 45 minutes.
2. While the tomatoes are relaxing, grab a large pot and put it over medium high heat. Sauté the chopped onions, garlic, and red pepper until the onions start to get a little brown tan.
3. Then bring the canned tomatoes, basil, thyme, and chicken stock to the pot and make it a party. Finally, add the toasty tomatoes into the pot, and don’t forget to pour in the extra seasoned oil that they were simmering in.
4. Simmer the mixture uncovered for about 45 minutes and then puree everything into a uniform mixture. Garnish with the whole basil leaves and a few herb croutons. Serve it warm on cold days and cold on hot days.