Fresh Tomato Basil Soup with Asiago Cheese
Ingredients
| 3 lbs ripe roma tomatoes, peeled and seeded, cut in half | ||
| 2 cups yellow onions, sliced | ||
| 6 cloves garlic, finely minced | ||
| 2 tbs extra virgin olive oil | ||
| kosher salt and black pepper to taste | ||
| dash of red pepper flakes | ||
| 1 quart (32 oz) chicken or vegetable broth | ||
| 1 cup basil, chopped | ||
| 2 tsp fresh thyme | ||
| 2 bay leaves | ||
| 6 tbs asiago cheese, shredded |
This is a delightful fresh soup of tomato, and fresh basil and is spiced with cloves, red pepper flakes and thyme.
- Preheat oven to 400 degrees.
- Toss tomatoes, onions, garlic and olive oil together.
- Spread the tomato mixture on a non-stick baking sheet and roast for 45 minutes.
- Remove baking sheet from oven and once cool enough to handle, remove and discard the skins from the tomatoes.
- Transfer the tomato mixture to a large stock pot, along with any juices.
- Using medium heat, add the salt, pepper, red pepper flakes, basil, thyme and bay leaves.
- Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes.
- Discard bay leaves.
- Puree the soup in batches in a blender or food processor for a smooth creamy consistency,
- Garnish each serving with 1 tbs of asiago cheese and serve at once.
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