CHARRED TOMATO SOUP
WHAT YOU NEED:
large saucepan or stockpot
immersion blender or standard blender
Two 28 ounce cans of whole San Marzano or Plum Tomatoes
6 cloves garlic - peeled and halved
extra virgin olive oil
1 onion - peeled and roughly chopped
1/2 cup fresh basil - roughly chopped
2 TB Italian seasoning
1/4 cup balsamic vinegar
1/4 cup white wine (optional)
2-3 slices day or 2 old bread
salt and pepper to taste
Drain both cans of tomatoes in a colander, and put reserved juice in a large saucepan or stockpot.
Drizzle olive oil generously on the sheet pan and with your fingers, open up the plum tomatoes and lay them down.
Cut garlic cloves in half and tuck inside some of the tomatoes.
Scatter the chopped onion between the tomatoes. Generously sprinkle with black pepper and drizzle with olive oil.
Roast at 400 degrees for 20-30 minutes until you see a char form on the tomatoes and the garlic cloves are medium golden in color.
Add the tomatoes, garlic, onions, pan juices to the stockpot and drained tomato juices, and scrape off additional charred bits and add as well.
Add veggie or chicken stock, the basil, and Italian seasoning and simmer on medium for 30 minutes.
Tear up the old bread and add to the mix. Using a stick/immersion blender (or if you are using a standard blender, transfer the mix in batches, puree, and return to the pan), puree the mixture until smooth.
Add the balsamic and white wine and simmer 3-4 minutes. Taste the soup and season with salt and pepper.
To serve, ladle into bowls, top with croutons, a little parmesan and minced fresh basil.