Shanna O’Hea, one of the chefs and owners of Academe at The Kennebunk Inn prepared her warming and hearty Tomato and Basil Soup on the “Morning Menu” segment on WMTW ABC Channel 8, Portland, Maine, October 4th. You can watch the video from News 8 WMTW’s site by using the link below the recipe.
Tomato & Basil Soup Recipe
This soup is a great way to fight the chill as autumn moves on toward winter. It makes a wonderful accompaniment to your favorite grilled cheese sandwich.
Author: Chef Shanna O'Hea - Academe at The Kennebunk Inn
Cuisine: American
Recipe type: Soup
Serves: 6
Prep time:
Cook time:
Total time:
Ingredients
- 5 Cups - Canned Peeled Roma Tomatoes (good Italian quality)
- 1 Each - Spanish onion, medium dice
- 2 Tablespoon - Olive Oil
- 1 Tablespoon - Tomato Paste
- ½ head - Roasted Garlic (place head in tinfoil with 1 tablespoon olive oil and roast in 350 oven for 45 minutes or until soft, squeeze out of skin)
- 1 Cup - V-8 Juice
- 1 Each - Bay Leaf
- 1 Bunch - Fresh Basil and stems, washed
- 2½ Cups - Heavy Cream
- To Taste - Kosher Salt and Black pepper
Instructions
- Place basil leaves and heavy cream in saucepan over medium heat
- Let basil steep in cream for 30 minutes to infuse
- Sauté onions in olive oil until onions are translucent (7-10 minutes)
- Add tomato paste, mix with onions until combined
- Add roma tomatoes, V-8, and roasted garlic
- Add bay leaves and all basil stems to sachet bag
- Bring soup to boil and then lower to simmer for 30 - 45 minutes
- Remove sachet bag and puree in blender or with emulsion stick
- Add warmed heavy cream and season to taste
- Garnish with either blue cheese mousse crostini (4 ounce blue cheese, 1 ounce cream cheese, 1 tablespoon heavy cream blend until combined in cuisinart) or petite grilled cheese on the side
Click the image below to Watch the Tomato & Basil Soup Video on WMTW ABC-8’s site.
About The Kennebunk Inn