[lt_recipe name=”Roasted Orange Tomato and Thai Basil Soup” servings=”8 cups” prep_time=”45M” cook_time=”45M” total_time=”1H30M” difficulty=”Easy ” summary=”The bulk of your work will be slicing your tomatoes for roasting. The rest is basic prep work for assembling your soup. ” print=”yes” ingredients=”4lbs of Yellow Roma (Paste) Tomatoes – enough to fill two cookie sheets (or do you say Sheet Pan);1 cup of finely chopped purple Thai Basil leaves;1 tsp of fresh Thyme, or 1/4 tsp of ground Thyme;1 large shallot;1 large leek, white part only;1 medium yellow onion;1/3 cup plus 2 Tbs of Olive Oil;6 cloves of finely chopped garlic;2 Tbs of red wine vinegar;3 tsp salt;1 tsp white pepper;ground black pepper to taste;2 Quarts (8 cups) of chicken bone broth;;” ]Preheat oven to 400 degrees.;;Cut the stems out of the tomatoes and slice them in half. Lay them cut side up on the cookie sheets. I used parchment paper to cover the bottom of the cookie sheets for easier clean-up. Brush, or drizzle, the 1/3 cup of olive oil over the tomatoes. Roast for 25 minutes. If you are using a convection oven, reduce the heat to 375 and 20 minutes. ;;Next cover the bottom of your pot with 2 Tbs of olive oil. Heat the oil and add your onions, sweating them for 5 minutes. A note on the onions – you need 1 1/2 cup of a variety of onions. If you don’t have leeks or shallots, use whatever you have. A variety of onions for richer flaver is the best way to go. Then add the garlic and cook for just another minute. ;;Now add your freshly roasted tomatoes, the herbs, salt and pepper. and all the broth. Cook for 15 minutes, then add the red wine vinegar. Cook for another 10 minutes. When your soup is done cooking, put it in your blender in batches, or use an immersion blender, to make it smooth and creamy. ;[/lt_recipe]
This year we grew orange Roma tomatoes with our red romas. This was the fist time I ordered seeds instead of buying them here. By the time I sat UHY7down to order, all the &a[In March I thought I was actually The Frankly these were the only seeds I could order this year. It turned out to be a good choice, even if I didn’t have a choice. The these orange tomatoes are so so sweet, have lots of pulp, and produce prolific fruit. In fact we had many more orange tomatoes than the red Roma‘s. That alone was the reason for making my soup. I need to use a bother orange to meet us. The Thai basil it’s so pretty and very disease resistant. The flowers are beautiful but just as important the scent and flavor is just as beautiful. And purple and orange look great together.
1 cup of finely diced Thai Basil
1 tsp fresh thyme, or 1/4 tsp ground thyme
1 large shallot and one leek (white part only)
1/3 plus 2Tbs of olive oil
6 cloves of finely chopped garlic
2 Tbs of red wine vinegar
1 Tbs of salt
1 tsp white pepper
4 cups of Chicken Bone Broth *
Preheat oven to 400 degrees
Cut the stems off the tomatoes and slice them in half. Lay them cut side up on cookie sheets. Using the 1/3 cup of olive oil, lightly coat the pans and then drizzle the remainder over the tomatoes. Roast your tomatoes at 350 for 25-30 minutes.
