Dear 100 Hour Board,
What is the recipe for BYU food to go's tomato basil soup?
thanks, it's really good
The BYU recipe is super delicious, but you can make a proper tomato soup that's just as good by following a general set of steps:
Cut some (idk, like 4-6?) tomatoes in halves or quarters. In my opinion, Roma tomatoes are the easiest and best (and often cheapest), but heirloom tomatoes of all colors and sizes add some good variety.
Slice up 2 red bell peppers, a few carrots, a quartered onion, and several cloves (hey, why not a whole bulb?) of garlic. You can also add celery if you want. Lay them out on a baking pan. Drizzle a healthy dose of olive oil over them, then season with salt, pepper, basil, and oregano.
Pop the pan in the oven at 400 F for about 45 minutes (just roast them veggies). Once nice and roasted, take it out and dump it into a food processor or blender (or you can add it to your soup pot and use an immersion blender). Pulse it together until it's mostly smooth, gradually adding some vegetable stock if it's too thick. Transfer the mixture to your soup pot and add the rest of the vegetable stock (amount changes based on desired texture and amount of soup, I'd say about 2 cups is good) and mix it until it's a consistent texture. In my personal opinion, adding a couple of tablespoons of butter to it makes it nice and smooth and just generally better. Add more garlic powder, red pepper flakes, salt, pepper, basil, and oregano to taste. Wow! You're done!
Serve it with orzo pasta, grilled cheese, croutons, whatever carbs you can dream up.
Of course, maybe that's too general and you want an actual recipe. A perfectly valid request. I recommend this one, this one, or this one. All of them are a little bit of a variation on the same ideas outlined above. Also, sorry they're all blog posts so you have to dredge through the useless personal commentary before you get to the recipe.
Dear Soup Eater,
I used to make all the soup served on campus! I didn't come up with the recipe or anything and I haven't worked there in years but I'm still gratified that you like it!
I reached out to the Culinary Support Center asking if they can share the recipe, and I'm currently awaiting a response. In order to prevent holding this question any longer, I'll post it as a correction if I ever get a response. Unfortunately it's been a long time since I actually made this soup, plus it's made in sixty gallon batches which makes it difficult to remember ingredient ratios, but I'll post my general recollections in case that helps.
Guesthouse has the general procedure correct. My memory could be faulty but I seem to recall the tomato basil soup starting out with onions and carrots cooking in olive oil. Once the vegetables are soft, you add flour to make a roux. Added to that are vegetable stock and water. From there are several #10 cans of tomato paste and many more cans of canned tomatoes (I think - it could be more of a tomato sauce because I don't recall any chunks of tomato). Basil is the finishing touch.
As a personal anecdote, the tomato basil was my least favorite soup to make because the tomato splashed EVERYWHERE and I had to carefully inspect my face for tomato splotches before class. Our can opener also hated me and opening all those cans of tomato took FOREVER.
I personally preferred the corn chowder.
I have no insights. Not that you need my insights with Guesthouse and Luciana around. I just wanted to let you know that I agree that the tomato basil soup is incredible. It is my favorite food to buy on campus. And now I know how to make it because you asked this question. I love you.