Anticiplate

This morning when we woke up, it was raining like crazy.  So, Erik suggested soup for dinner. He loves all soup, but he really likes tomato basil (yes, you are remembering correctly, he hates tomatoes). This recipe just fell upon me, and it is a winner! Roasting the tomatoes is a must.

Serves 4

Prep time: 15 minutes

Cook time: 1 hour 35 minutes

1.5 lbs. ripe Roma Tomatoes, cut in half

Drizzle of olive oil plus 1 tbsp. olive oil

Kosher salt and fresh black pepper

1 cup grated Parmigiano Reggiano

1 yellow onion, chopped

3 cloves garlic, minced

1 tbsp. unsalted butter

1/4 tsp. crushed red pepper flakes

1 (14 oz.) can whole tomatoes, with their juice

2 cups fresh basil leaves, packed

1/2 tsp. fresh thyme leaves (about 2 sprigs)

2 cups (1/2 quart) chicken stock

Preheat oven to 400 degrees F.  Toss together tomatoes with a drizzle of olive oil and salt and pepper. Spread the tomatoes on a baking sheet and roast for 45 minutes. 

While the tomatoes are roasting, line a baking sheet with parchment paper. Drop heaping tablespoons of the grated parmigiano and flatten with your hand. Keep parmigiano clusters 4 inches apart to allow for spreading.  Bake in the same oven for 5 minutes. Allow at least 30-45 minutes to cool.

In a large stock-pot over medium heat, saute the onion, garlic, and red pepper flakes in 1 tbsp. unsalted butter and 1 tbsp. olive oil for 10 minutes or until onions are browning. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven roasted tomatoes, including the juices from the baking sheet. Bring to a boil, then lower heat to a simmer and cook for 40 minutes.  Blend in a food processor until slightly chunky.  You may have to process in batches due to heat and volume. 

Taste for seasonings. Serve with Parmigiano Crisps.