Rustic Tomato Soup

Created by Kchurchill5 on November 7, 2011

Ingredients

1 can (28 ounce) crushed tomatoes (San Marzano is a good quality tomato)
4 cups diced plum tomatoes (cut in half, lightly seeded and skins on, you will end up with approximately 2 cups roasted and diced)
2 cups diced plum tomatoes (lightly seeded)
1 medium yellow onion (diced fine)
1 1/2 tablespoons minced garlic
1 can (11 ounce) V8 juice (more or less depending on how thin you want your soup)
3/4 cup white wine
1 1/4 cups beef broth (or vegetable broth)

Step 1: Roasted Tomatoes ... These are done in a 425 degree oven on the middle shelf. In a bowl, add the 4 cups of plum tomatoes (cut in half and lightly seeded), 1-2 teaspoons of olive oil, salt, pepper and toss well. Line a baking sheet with parchment paper or foil and add the tomatoes. Bake until the tomatoes begin to char lightly and get soft. You are going to puree them, so a nice char is good - but you don't want them burnt and dried. They should take about 10-15 minutes. Remove from the oven and cool. Then puree in a blender. Make sure to include all the juices.
Step 2: Base ... In a large stock pot, add 1 tablespoon olive oil and bring to medium high heat. Then add the onion, garlic and red pepper flakes and saute until tender. It should take 2-3 minutes. Then add in the white wine and cook another minute until the wine starts to reduce, 4-5 ,minutes. Add in the broth, dried oregano and dried basil and stir well; followed by all the tomatoes and a pinch of sugar - just a pinch - it counteracts the acidity of the tomatoes, but go easy. Add in the V8 juice start with 1/2 can, you can always add more; and then check for the addition of salt and pepper. Let it simmer 30 minutes on a simmer, uncovered. After 30 minutes, add in the fresh basil and parsley.