Description
Just because the snow is falling outside doesn’t mean we should shun everything that must be grilled. Check out these tips for winter grilling.
Ingredients
Scale
- 6 large tomatoes (quartered)
- 1 cup of fresh basil (then chop finely)
- 1 tablespoon of crushed garlic
- 2 tablespoons of crushed shallot
- 3 cups of chicken broth (can substitute vegetable broth)
- 4 tablespoons olive oil
- Salt
- Pepper
- French bread (optional)
- Additional 2 tablespoons of olive oil (optional)
- ½ cup Cheddar Jack cheese
Instructions
- If grilling outdoors, clean the grill grates and preheat to medium heat. If grilling indoors, use a
- sauté pan or indoor grill preheated to medium heat. Coat grill in oil.
- Place quartered tomatoes in a large bowl. Add two tablespoons of olive oil, salt and pepper. Toss to coat.
- Place the tomatoes on the grill, or in a grill tray, until they char (if using outdoor grill) or caramelize (indoor grill/sauté pan), approximately five minutes on each side.
- Allow tomatoes to cool slightly, then place in food processor or use immersion blender to puree.
- In a large sauce pot on medium heat, heat remaining 2 tablespoons of olive oil, garlic and shallot. Allow to cook for approximately three minutes or until garlic and shallot caramelize.
- Add tomato puree and basil, and allow them to cook with garlic, shallot and olive oil for approximately three minutes.
- Add chicken broth, and reduce to low heat. Allow ingredients to simmer uncovered on low heat for at least 30 minutes.
- While soup cooks, cut French bread loaf into one inch cubes and toss with 2 tablespoons of olive oil and salt and pepper to taste. Place cubes on a sheet pan and place in the oven until toasted.
- Using a ladle, portion soup into bowls and top with fresh croutons and Cheddar Jack cheese.
- Category: Soup