There is something wonderful about homemade tomato soup, especially since I grew up eating a certain brand from a certain can that had a certain texture which was preternaturally smooth. This recipe, however, taught me that tomato soup can have flavor, texture, and depth. I did not realize, until making a pureed version of this soup that the customers at the Hopvine preferred it chunky. So I scrapped the smooth version and focused on this more rustic construct. I first had a soup similar to this one when I was living in the French Quarter of New Orleans. There was this wonderful little restaurant/bakery called le Madeleine where they would serve a tomato basil soup every day. I can’t recall exactly how many times I ate this soup over a 2 year period, but I do remember that I loved every bite. Thank you le Madeleine for re-introducing me to such a classic flavor. Now, if only I had a toasted cheese sandwich to accompany this…
Tomato Basil with Parmesan Soup
Serves | Eight 1 cup servings |
Prep time | 1 hours, 30 minutes |
Meal type | Basil, Cheese, Onions, Port, Rosemary, Thyme, Tomatoes, Vegetable Stock |
Season | Fall, Winter |
Ingredients
- 1 Yellow Onion
- 2 Medium Shallots
- 1 Garlic bulb
- 3 Tablespoon Olive Oil
- 4 Sprigs Thyme
- 4 Sprigs Oregano and/or Marjoram
- 1 branch Rosemary
- ¼ lb Basil (set 8 whole leaves aside for garnish)
- 2 Bay Leaves
- 1 Tbsp Salt
- 2 teaspoons Whole Peppercorn
- ½ Cup Port or Burgundy
- Two 32 oz. Cans of Diced Tomatoes
- 2 cups vegetable stock
- 1 Cup Shredded Parmesan
Directions
1 | Finely chop thyme, rosemary, oregano or marjoram, and basil. Discarding stems of all the herbs. Place the chopped thyme, rosemary, and oregano or marjoram in a bowl with salt, whole black peppercorn, and crumbled bay leaves. When the onion mixture is translucent and/or softened add the herbs to the pot with port or burgundy. Stir well, cover, and simmer for 5-10 minutes. |
2 | Add one can of diced tomatoes to the soup pot. Stir well again. Cover and increase heat to a high flame. When the contents begin to boil, reduce heat to medium and simmer for 30-45 minutes. Stirring occasionally to keep the soup from scorching to the bottom of the pot. |
3 | Remove the pot from the flame and allow the contents to cool until easy to work with. In a food processor, puree in batches, press through a strainer and discard any bits left in the strainer. If the puree is too thick add 1 cup of vegetable stock to each batch in the food processor while pureeing the soup contents. |
4 | Clean the pot and return the pureed soup to the pot. Pour into the pot the second can of diced tomatoes and the chopped basil. |
5 | Stir well, set over medium heat and allow the soup to reach a simmer. Remove the pot from the heat, cool for 10 minutes, pour the contents into a plastic or glass 2-quart bowl, and store in the refrigerator, uncovered, for 24 hours to help the flavors marry. |
6 | When serving reheat the soup over a medium heat until it begins to simmer. Serve immediately garnished with freshly shredded Parmesan and a whole basil leaf. |