[Eat] Roasted Tomato Basil Soup

My favorite tomato basil soup is from Nordstom Cafe-- it's creamy, it's tomato-y, it's tasty, it's comfort food at its best.  Have you had it?  My mouth waters just thinking of it. Unfortunately, my local Nordstrom doesn't have a cafe, so I've been determined to make my own version.  

I've tried several recipes, but I found that if I use Ina Garten's recipe and tweak it a bit to make it a little sweeter and creamier... it comes pretty close to Nordy's. 

Click "Read more" for the recipe

Creamy Roasted Tomato Basil Soup

Ingredients:

• 3 pounds ripe plum tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 large onions
• 6 garlic cloves, minced
• 4 large carrots, chopped
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 (28-ounce) canned plum tomatoes, with their juice
• 4 cups fresh basil leaves, chopped
• 1 quart chicken stock
• 1 pint heavy cream (optional)

Preheat the oven to 400 degrees F.
Toss together the tomato halves, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In a large stockpot over medium heat, saute the onions, carrots and garlic in butter for 10 minutes, or until the carrots are tender.

Add the canned tomatoes, basil, and chicken stock. Add the oven-roasted tomatoes. Bring to a boil and simmer uncovered for 40 minutes.

Cool the soup a little and pass it through a food mill fitted with the coarsest blade. Season with salt and pepper. 

Stir in the cream, a little at a time over low heat until the desired texture is reached and the soup is heated through.  The cream is optional, but I think it sends this over the top.  Yum!

I usually serve the soup with grilled cheese sandwiches or fried chicken.  Enjoy!