Tomato Basil Soup with Sun-dried Tomatoes
4 ounces sun-dried tomatoes (1 package, preferably not packed in oil)
2 lb. Roma tomatoes, quartered
2 lb. vine-ripe tomatoes, quartered
4 tablespoons Olio Sundried Tomato Parmesan & Garlic Olive Oil
¼ cup fresh basil, chopped
1 tablespoon garlic, minced
1 large sweet onion, sliced thinly
2 tablespoons honey
1 quart vegetable stock
½ cup non-fat half & half
Olio Himalayan Pink Sea Salt and pepper
Preheat the oven to 375 degrees.
- Put the sundried tomatoes in a heatproof bowl and cover with 4 cups of boiling water.
- Place cut tomatoes, onion and garlic in a roasting pan. Drizzle with four tablespoons of Olio Sundried Tomato Parmesan & Garlic Olive Oil and sprinkle with thyme, Olio Himalayan Pink Sea Salt and black pepper.
- Roast in the oven for about 30 minutes.
- Once the tomatoes are done roasting, add the honey and stir to help it melt.
- Pour the soaking liquid from the sundried tomatoes into the roasting pan. Roughly chop the sundried tomatoes and add to the roasting pan.
- Break up the roasted tomatoes at the same time while mixing all of this together.
- In a large soup pot, add the contents of the roasting pan and the stock. Chop the basil and add it to the soup.
- On med-high heat, bring the soup to a boil and then lower heat so it boils gently. Cover and cook for 45 minutes.
- Turn off the heat and let it the soup stop boiling and cool a bit. Use an immersion blender to puree the soup. (Or you can let the soup cool to room temperature and puree it in a blender). Return to the pot.
- Stir in half & half and serve or make ahead and reheat when you're ready. Freezes well.
Recipe by Beth Scanlon, CC, Food Fare Carsterers, adapted from Tyler Florence, foodnetwork.com