Finally, I say finally the weather has cooled. Woohoo! We have had one "hot summer" to say the least. I mean who would of thunk that in Western NY we would get 1 month straight of 90F degree temperatures. I know!
That being said, since the weather is now fully cooperating, I was craving soup again. I don't know about you, but I literally can live on soup. All kinds, all seasons, literally.
I visited the farmer's market recently and purchased some very nice Roma tomatoes. I knew I would use some of them up for this recipe.
Creamy, light, bursting with the last of the summer flavor and then you add in that luscious cream and Parmesan cheese? I know right? I wanted to serve them with other than just croutons or bread (I have no idea who just said that), so I thought to myself; "self, how about some fried ravioli"? Here is the recipe I used for the fried Ravioli; Giada's Fried Ravioli
The 4 cheese ravioli's were very good, next time, and there will be a next time, I think I will first dip them in flour, then the buttermilk, then the breadcrumbs and from reviews that I have read, place them on a baking sheet and freeze them for 1/2 an hour.
That being said; the family declared them an absolute winner! Coupled with the lightness of the soup, it was a perfect match!
Ready for this simple recipe? Here we go;
Prep time: 45 minutes
Cook time: 40-45 minutes
Yield: 6-8 servings
3lbs (1.4K) Roma tomatoes, cut in half
1/4 cup olive oil, + 1/4 cup more
1 tsp salt
1 tsp pepper
1- 28 oz can whole tomatoes, peeled
32 oz chicken stock (can use vegetable)
2 cup heavy cream
1 cup Parmesan cheese, grated
2 medium shallots, (or 1 medium red onion), diced
3 large cloves garlic, diced
1.5 cup basil leaves, whole (1 small bunch)
-Preheat oven to 400F.
-Wash and cut tomatoes in half and sprinkle with salt, pepper & olive oil. Lay tomatoes cut side down on baking sheet and roast till nicely shriveled and roasted, about 25 minutes.
-Once the tomatoes have roasted, turn off oven and remove pan.
-To the stock pan with the onion and garlic mixture, add the can of whole tomatoes.
-Add in the roasted tomatoes including all the juices and olive oil from your baking pan into the stock pot along with the whole basil.
-Add in chicken broth (or vegetable broth), semi cover, reduce heat to low and simmer for about 35 minutes.
-When the tomatoes are cooked thru, (about 35 minutes) turn off heat, and fish out all the whole basil. We do not want to puree the basil with the tomato soup, we just want to infuse with basil. Discard the basil.
-Puree using an immersion blender, or can use a regular blender, just be careful when handling hot liquids.
-You can "sieve" the ingredients, meaning pass them thru a very fine colander so it will catch all seeds if any and tomato skins.
I choose to "NOT" pass this soup thru the sieve. I love rustic. Rustic makes my world go around!
I love the slightly different textures in soups.
-Bring soup back up to medium heat.
-Once it starts to simmer, add in the cream and that luscious PARMESAN cheese. Let simmer for about 1 minute more, turn off heat and serve!
That's it. I know right, how seriously easy was that? It's light, it's creamy, it's cheesy, it's bursting with roasted tomato, basil and Parmesan cheese, and it's absolutely delicious! With those fried ravioli's? It's just over the top, just the way you like it, oh wait that's me!
Score! This is the best part, my lunch for work tomorrow...
Till next time!
Dishin with Didi