So I made use of some ripe summer tomatoes and basil from the garden last night. This is what I utilized to make this soup.
1 head of garlic plus a couple cloves
1 large sweet onion
5 large tomatoes
Several sprigs fresh parsley
Several bunches of basil
2 cups of vegetable broth
1 teaspoon red wine vinegar
Salt and Pepper
Roast chopped tomatoes and half the onion on an oiled baking sheet. Wrap the garlic in aluminum foil and roast also, everything together in the oven at 430 until everything was a little charred, maybe a half hour.
Meanwhile, saute the onions in butter until translucent then add the other cloves of garlic and cook until fragrant. Add the roasted ingredients to the pot along with vegetable broth, and about half of the basil. I didn’t even cut this basil, as I took it out before blending. Bring to a boil and then reduce heat for about 10 minutes. Use a hand blender to puree. Add vinegar, salt, and pepper and taste. After pureed, and after allowing to cool down I added some fresh chopped basil, parsley, and chives. Grate Parmesan on top. The end result was pretty delicious for the adults of the household. Unfortunately, the kids were not willing to try it last night. Hopefully they’ll change their mind today.
As for the adults, we’ll be enjoying this with some great bread today. Buen provecho!