Holy Frickin' Tomato Herby Soup!

Tomatoes are really inexpensive in France, so take advantage of this and use it.. like I decided to.  Inspired by Google searchings regarding tomato soup- I came up with this soup.. it can serve about 4.. or 2 very hungry people.. (like Frenchman and I).


Category:  Dinner, Main Dish, Soup


Frenchman Rating: 8/10
Comments:  "It is.. a tomato soup.. it would have been more decadent served with a crusty bread on top or maybe less herbs.."

Cost per Serving:  Around €2.00

Ingredients

• 5 whole tomatoes, either roma or on the vine (at the marché you'd ask for about 500g)
• 1 medium can whole stewed tomatoes (I used stewed w/ basil)
• 1 whole bunch basil
• 2 tablespoons rosemary
• 2 bay leaves
• 2 tablespoons oregano
• 1 medium yellow onion, chopped fine
• 2 cups either vegetable stock or chicken stock
•  
• 1/5 cup balsamic vinegar
• 1/5 cup olive oil
• 3 garlic cloves, whole/peeled
• 1/4 cup cream
• Salt & pepper to taste

TOP.. 1 nice sized slice of baguette, toasted in the oven with olive oil, set aside... and 1/2 cup of shredded emmenthal.







Equipment

• 4-6 quart pot
• Baking sheet 

Directions
Preheat oven to 220 celsius.

1. Begin by washing the tomatoes, of course, and pat dry.  Cut the tomatoes in half, sprinkle with salt and put them face down into a baking dish or tray.  Use a spoon to drizzle a mix of the balsamic and olive oil mix over the face down tomatoes.  Put the whole garlic next to it.
2. Bake the tomatoes for about 30-40 minutes... you can just leave it to bake.
3. About 10 minutes left on the bake time, start heating up the canned tomatoes, chicken broth, rosemary, bay leaves, oregano, onions and salt/pepper (around 3 teaspoons of salt, 1 tsp of pepper).  Allow to cook over high heat for the last 10 minutes of the baking time.
4. Once tomatoes are done, take and drop into the soup mixture.  Allow to cook on medium-high heat for another 10 minutes.
5. Take the bay leaves out, pull out a stick blender and blend until medium/chunky.. depending on the mood.
6. Add in the basil leaves, cook and season to taste for another 10 minutes on medium or low heat.
7. To serve... take two bowls, ladle about 2 cups of the soup into each bowl and pour in half the cream into each.. 1/8 cup each.  Stir around., top with the cheese.
8. Serve with the crusty bread...

Final product, cream and a grilled cheese... YUM-O