A Taste of Hall | Creamy Fire Roasted Tomato Caramelized Onion & Basil Soup
Ingredients2 tbsp Butter 1 large Onion, small dice 3 cloves Garlic, minced 7 cups Fire Roasted Diced Tomatoes 3 cups Chicken or Vegetable Stock 1/3 cup Basil, chiffonade ¼-½ cup Cream 32 slices Baguette ½ cup Extra Virgin Olive Oil 16 slices Aged Cheddar to taste Salt & Pepper |
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Directions
- Heat a soup pot over high heat, add the butter to melt. Add in the onions and garlic, along with a little salt & pepper, and reduce heat to low. Cook, stirring often, for about 30 minutes until the onions are nicely caramelized.
- Add in all the tomatoes, the stock, and basil into the pot, along with some salt & pepper. Bring to a simmer and cook for about 30-40 minutes. Turn off the heat, add in the cream, and using an immersion blender, puree until smooth. Place back on a low heat to keep warm and adjust the seasoning with salt & pepper.
- Pour the olive oil onto a plate. Dip one side of each slice of bread in it to coat and place onto a sheet tray oiled side down. Place a slice of cheese on half of the slices of bread; season with salt & pepper. Top with the other slices of bread to make sandwiches (the oiled sides should be on the outsides).
- Heat a large nonstick sauté pan over med-high heat. Cook the sandwiches on both sides until toasty and golden brown. Serve with the soup.
Equipment
-cook’s knife -bread knife -immersion blender -wood spoon
-sheet tray -soup pot -large nonstick sauté pan
