By Victoria Hart Glavin of Tiny New York Kitchen
Here is a delicious hearty tomato soup that’s quick to make. If you want to make a vegetarian version of this soup substitute vegetable broth for the chicken broth.
- 3 Pounds Washed Roma (Plum) Tomatoes
- 2 Cups Sliced Yellow Onions
- 6 Minced Garlic Cloves
- 3 Tablespoons Olive Oil
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 32 Ounces Low-Sodium Chicken Broth
- 1 Cup Chopped Fresh Basil
- 1 Teaspoon Fresh Thyme Leaves
- 2 Bay Leaves
- 6 Tablespoons Shredded Asiago Cheese
Cut the tomatoes in half lengthwise and seed. Preheat your oven to 400 degrees. Toss tomatoes, onions, garlic and olive oil together in a medium-size bowl. Spread tomato mixture on a non-stick baking sheet and roast for 45 minutes. Remove baking sheet from oven. Once cool enough to handle, remove and throw away skins from tomatoes. Transfer tomato mixture to large-size stockpot over a medium heat along with any juices. Add kosher salt, crushed red pepper flakes, broth, basil, thyme and bay leaves. Bring to a boil and then turn down heat. Simmer for 30 minutes. Throw away bay leaves. Puree soup in batches in food processor or blender until smooth. Garnish each serving with 1 tablespoon Asiago cheese. Serve immediately. Serves 6 (1 Cup Each)
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.