Recipe: Tomato Basil Soup
Have you tried AmaWaterway's heartwarming version of this cold weather classic?
Originally created in the 1800s in North America, tomato basil soup has a special place in the hearts of many - including AmaWaterway's cherished guests!
Tomatoes were first brought to Europe by Spanish explorers who journeyed through Mexico, and the fruit was quickly incorporated into the countries’ traditional cuisines. Other countries throughout the continent were not so hasty to try them, however. Many in France and Northern Europe falsely thought that tomatoes were inedible, instead choosing to grow the plant in their gardens solely for ornamental purposes. The conception of tomato soup helped many realize that tomatoes were safe to eat – and quite tasty as well!
Tomato soup has dramatically expanded its popularity, sharing a satisfying experience that is now savored around the world. Pair comfort with luxury and enjoy an upscale, healthy twist on this iconic recipe. AmaWaterways is made with fresh ingredients – such as the basil grown in the herb garden on the Sun Deck of the AmaMagna – on board their journeys along the captivating rivers of Europe.
Ingredients
2½ pounds Roma tomatoes, halved
¼ cup extra-virgin olive oil, divided
1 medium yellow onion, chopped
? cup chopped carrots
4 garlic cloves, chopped
3 cups vegetable broth
1 tablespoon balsamic vinegar
1 teaspoon thyme leaves
1 loose-packed cup basil leaves, more for garnish
Sea salt and freshly ground black pepper
Directions
1. Preheat the oven to 350°F and line a large baking sheet with parchment paper. Place the tomatoes cut-side up on the baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Roast for 1 hour or until the edges just start to shrivel and the insides are still juicy.
2. Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the onions, carrots, garlic, and ½ teaspoon salt and cook until soft, about 8 minutes. Stir in the tomatoes, vegetable broth, vinegar, and thyme leaves and simmer for 20 minutes.
3. Let cool slightly and pour the soup into a blender, working in batches if necessary. Blend until smooth. Add the basil and pulse until combined.
4. Garnish the soup with basil leaves and serve with crusty bread.