Asellina Roasted Tomato Soup

Asellina Roasted Tomato Soup
Staff Writer
Asellina Roasted Tomato Soup
Asellina
Asellina Roasted Tomato Soup

Roasting tomatoes for this soup intensifies flavors and makes this a perfect, warming dish throughout the chilly winter. It can be found on the lunch menu at Asellina Ristorante in New York City.

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4
Servings
253
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Pounds  ripe plum tomatoes, halved
  • ¼  Cup  plus 2 tablespoons good olive oil
  • 1  Tablespoon  kosher salt
  • 1½  Teaspoon  freshly ground black pepper
  • 2  Cups  chopped yellow onions (2 onions)
  • cloves garlic, minced
  • 2  Tablespoons  unsalted butter
  • ¼  Teaspoon  Calabrese chile peppers
  • 28-ounce can plum tomatoes, with their juice
  • 4  Cups  fresh basil leaves, packed
  • quart vegetable stock
  • 3  Ounces  grated Parmigiano-Reggiano (preferably 24-month old)

Directions

Preheat the oven to 400 degrees F.

Roast the tomatoes with ¼ cup of the olive oil, salt and pepper in a baking sheet for 45 minutes.

In a stockpot set over medium heat, sauté the onions and garlic with the remaining 2 tablespoons olive oil, half of the butter, and the Calabrese chile pepper for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, and vegetable stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. And the cheese and the other half of the butter let melt and serve hot.

Nutritional Facts

Total Fat
4g
6%
Sugar
13g
14%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
45g
35%
Protein
14g
30%
Vitamin A, RAE
610µg
87%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
116mg
100%
Vitamin K (phylloquinone)
841µg
100%
Calcium, Ca
457mg
46%
Choline, total
30mg
7%
Copper, Cu
1mg
0%
Fiber, total dietary
8g
32%
Fluoride, F
1µg
0%
Folate, total
225µg
56%
Iron, Fe
10mg
56%
Magnesium, Mg
176mg
55%
Manganese, Mn
3mg
100%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
272mg
39%
Selenium, Se
7µg
13%
Sodium, Na
1338mg
89%
Water
603g
22%
Zinc, Zn
3mg
38%

Tomato Soup Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Tomato Soup Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Tomato Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.