If your garden is overflowing with tomatoes or you just can’t resist the gorgeous red orbs at the farmer’s market, here’s a great way to save a taste of summer to savor over the cold winter months. Thanks to Executive Chef Stevie Provencio for the recipe. Soup is on the menu in the Restaurant but our offerings change frequently.
Tomato Basil Soup
3 pounds Roma tomatoes (or any of your favorite tomatoes)
10 cloves of garlic
2 yellow onions, julienned
¼ pound butter
1 quart heavy cream
1 large russet potato, peeled and cubed
2 T tomato paste
¼ pound basil
1 quart vegetable stock
To make:
Cut tomatoes in half, season with salt and pepper. Drizzle with a little bit of olive oil and roast in a 400 degree oven until slightly caramelized, around 20 minutes.
Add butter to a large pot and sweat (gently heat without browning) the onions and garlic until caramelized. Add tomato paste and cook gently for 5 minutes. Stir often to prevent scorching. Add tomatoes, stock, and potatoes to pot and simmer until potatoes start to fall apart. Once potatoes are cooked ALL the way through, add cream and basil. Bring to a boil and simmer 5 minutes. Add salt and pepper to taste. Chili flake can be added at this point but is optional. Working in batches, purée in blender until silky smooth. The purpose of the potatoes in this recipe is to give the soup a nice body and texture. Adjust consistency with water if need be. I like to garnish my soup with plenty of crème fraîche and basil-infused olive oil. Serve with a crisp King Estate Pinot Gris.
