In the Benedictine charism, true hospitality is a “holy event”, not just a social happening where only people’s bodies are nourished. No, Benedictine hospitality requires much more than feeding people and sending them on their way. Chapter 53 of The Rule of Saint Benedict makes it very clear just what is asked: in true Benedictine hospitality, “All guests who arrive should be received as Christ.”  – Cynthia Bertelson

Entertaining has long been an important part of the outreach of our community.  At this time of year, we have about four events happening simultaneously, so we are always searching for creative ways to do things without adding a lot of extra stress and work, but still maintaining the level of excellence we need to do all things to the glory of God.  This recipe can be used as an appetizer or first course, for your next holiday gathering.  A simple two toned soup shot, hearkening back to the flavors of summer.  The soup can be easily made ahead and then assembled at the last minute so you can enjoy more time with your guests.

Print Recipe

Votes: 0
Rating: 0
You:

Rate this recipe!

Roasted Tomato and Basil Soup Shot

SERVINGS 6 CHANGE SERVING SIZE

COOK TIME 90minutes

PREP TIME 10minutes

READY IN 2hours

Ingredients

• 1 pound tomato(es) 9 oz. plum
• 1 onion(s) peeled and cut into wedges
• 2 garlic clove(s) halved
• 4 sprigs rosemary (includes garnish)
• 1/2 cup vegetable stock (or more)
• 2 teaspoons smoky hot pepper sauce (optional)
• 1 lemon cut into wedges
• kosher salt
• For the basil cream
• 1/4 cup basil fresh, chiffonade* (see cooks note below)
• 1/2 cup heavy cream
• sprigs rosemary to garnish

Instructions

1. Pre-heat the oven to 325 degree farenheit
2. Toss the tomatoes, onion, garlic and one sprig of rosemary in a non-stick roasting pan with the olive oil and season with salt
3. Roast for 90 minutes, or until tender (covering the pan with foil if it starts to get too dark); discard the rosemary
4. Transfer the roasted vegetables to a blender and process until smooth. Strain through a sieve into a saucepan, discarding the solids.
5. Pour in the stock and hot pepper sauce (optional*).
6. Check the seasoning and chill until ready to serve or leave at room temperature.
7. To make the basil cream, whisk together the basil and cream until slightly thickened.
8. To serve, moisten 6 shot glass rims with a lemon wedge. Turn the moistened rim into a plate lined with sea salt to coat the rim. Fill each glass ½ to ¾ with soup and top with a dollop of the basil cream. Garnish each with a rosemary sprig and serve immediately.

Cooks Note *

1. For a milder version, simply omit the smoky pepper sauce and add an extra ½ cup of heavy cream instead.
2. Chiffonade is a chopping technique in which herbs are cut into long, thin strips. This is accomplished by stacking the basil on top of each other, rolling them tightly lengthwise, then slicing the leaves thinly and perpendicular to the roll.
3. You can make this soup the day before and chill in the fridge until ready to use.