Roasted Tomato Basil Soup

This quantity recipe for 32 servings combines tomatoes, wines, vegetables, fresh & dried basil, seasonings, whipping cream, sugar and a roux.

Ingredients:

• 20 large tomatoes (about 10 lbs total)
• 10 roma tomatoes
• 2 qt tomato juice
• 2 qts sherry wine
• 1 qt marsala wine
• 1 qt of small dice onion, yellow
• 1 qt of small dice celery
• 1 pound fresh basil
• 1/2 cup dry basil
• 1/2 cup minced fresh garlic
• 1/2 cup blend oil
• 2 qt chicken stock
• 1 pound roux
• 2 qts of heavy cream
• Kosher salt and white pepper to taste
• 2 cup granulated sugar
• 1 cup parmesan cheese, grated or croutons

Directions:

First remove core from tomatoes and place on sheet pans. Roast in moderate oven for 25 minutes until very tender. In a stockpot heat oil, add onion, garlic, celery, and dry basil and cook until vegetables are tender; add both wines and cook uncovered to reduce. Add stock and tomato juice; bring to a boil and reduce heat to a simmer. Crush the roasted tomato in a mixing bowl and add to soup, thicken with roux, add cream and continue to simmer about 20 minutes. Add sugar, basil, and salt and pepper to taste. Garnish with grated cheese or croutons.

Number of Servings: 32

Notes from the Cook: Watch when roasting tomatoes, not to burn. Also when adding the roux make sure it is smooth and completely mixed in.