Back in the Fall, I did a little project with the folks at All-Clad, in which they sent me the NS1 Chef’s Pan from their their new line of NS1 Nonstick Induction cookware and I used it to make a batch of really delicious (and totally vegan, to boot) batch of Kabocha Squash, Coconut, and Wild Rice Stew.
It was a fun project, because it made think outside of my normal patterns, and I got to play with a really fabulous pan (that Chef’s Pan has become my go-to for batches of homemade fried rice. It’s a dream). So, when they got in touch again back in early February and asked if I might want to do it again, this time with their NS1 Stock Pot, I said sure.
Just to refresh our memories, this line of All-Clad is made from anodized aluminum, has a sturdy three-layer PFOA-free nonstick interior, and is induction-compatible thanks to steel base that also helps prevent warping. The stock pot has relatively narrow base and tall sides, which makes it ideal for making stock, soup, simmering beans, or even poaching whole chickens (something people just don’t do enough).
You could even drop a blossom trivet in the bottom and use it as a medium-sized canning pot. Currently, the NS1 Nonstick Induction line is available exclusively at Williams-Sonoma and this stock pot sells for $179.95.
I’ve had this pot in my kitchen for about three weeks now and have come to appreciate its form and function a great deal. Every other stock pot I own holds 12 quarts or more, which means that when I make stock, I can’t help but make a lot (I know I could fill up the pot less, but that just never seems to happen).
Having a sturdy stock pot that holds a third less that my other pots means that I end up making a more reasonable volume of stock, which is nice. The high sides do an excellent job of preventing excessive evaporation. And the durable non-stick surface makes for really easy clean-up. This particular pot has become a piece of cookware that I didn’t know I needed, but am now very grateful to have!
In choosing a recipe to devise in this pot, I turned to my pantry. There was a moment when I considered making a big batch of brothy white beans, flavored with rosemary and parmesan rind. Then I considered doing a pasta and potato concoction, a la Rachel Roddy. Finally, I settled on a big pot of roasted tomato and basil soup.
I’ve been making variations on this soup for years now, always using Ina Garten’s recipe as a starting place. However, it’s become a particular favorite in recent years because it makes good use of two of my favorite tomato preserves — these slow roasted tomatoes and my whole peeled canned tomatoes.
I know that it’s traditional to serve tomato soup with grilled cheese sandwiches, but I tend to prefer an open-face sandwich and so opt for cheesy toast instead. However you serve it, it’s delicious!
Disclosure: All-Clad sent me the pan you see pictured above at no cost to me. No additional compensation was provided.
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Roasted Tomato and Basil Soup
- 3 pounds roma tomatoes
- 4-5 garlic cloves peeled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 4-5 turns of a pepper grinder
- 2 tablespoons butter
- 1 large yellow onion diced
- 1 large leek halved, washed, and sliced
- 3 garlic cloves grated or pressed
- 1 quart home canned tomatoes or 1 28-ounce can peeled tomatoes with their juice
- 1 cup fresh basil leaves packed
- 3-4 sprigs fresh thyme
- 1 quart chicken stock vegetable stock, or water
- 3/4 cup half and half
- **If you have a quart of slow roasted tomatoes from the summer in your freezer, use them instead and skip this step.** Preheat oven to 400 degrees F. Cut the tomatoes in half and arrange them in a roasting pan. Tuck the garlic cloves in among the tomatoes. Sprinkle them with salt and pepper and drizzle the olive oil over the top. Slide the pan into the oven and roast for 45 minutes to an hour, until the tomatoes soften.
- Heat the butter in an 8 quart soup pot until it foams. Add the onions, leeks, and garlic and cook until they brown a bit and wilt.
- Add the roasted tomatoes, the jar or can of tomatoes, the basil leaves, the thyme, and whichever liquid you're using.
- Bring the soup ingredients up to a boil and then reduce the heat to medium, in order to maintain a simmer. Let it simmer for 35 to 40 minutes.
- Once the cooking time is up, pass the soup through a food mill fitted with a large screen and return it to a pot. This is to remove the thyme sprigs, tough tomato skins, and leek strings.
- Using an immersion, puree the soup. Add the half and half and taste. Season with additional salt and pepper, as needed.
- Serve warm.
If I used roasted tomatoes from my summer stash in the freezer instead, about how many should I use? From your picture, I counted about 14 tomatoes (28 halves). Does that sound about right? This recipe sounds great!
You mention giveaway in your disclosure – is there one currently going? How can I enter?
I like my tomato soup with a dash of sriracha and a tuna melt on the side.
Wow ! Looks good. I would like to try these yummy and healthy basil soup.
Grilled cheese, still my favorite standby with a good tomato soup
Grilled cheese with tomato soup in the winter.
Grilled cheese with fresh tomatoes in the summer.
I would make sweet chili sauce in that stock pot with farm fresh summer tomatoes. Regarding tomatoe soup a thick slice of home make crusty bread would make a perfect companion.
Up until a few years ago I had only had canned tomato soup and it just never tasted yummy to me, too sugary, too fake. I didn’t bother trying to make it because I was convinced I didn’t like tomato soup. With a bumper crop of tomatoes one year I decided to make soup – imagine my surprise when I absolutely loved it!
Food is love, when I cook for my family it’s love in a pot and this pot would be fabulous!
I make a lovely tomato and cabbage soup, seasoned with carmalized onions and garlic and lots of fresh rosemary.
Oooh.. first off the pot sounds like a lovely kitchen tool. I need it! I would love to win one.
Second, thanks for the link to Ina’s Tomato Basil Soup recipe. I am sure I will make my own adaptation.
I would love this pot for making my “go to” stew which is a cabbage based stew with whatever veggies I have on hand and either beef broth or chicken stock – whichever sounds good with whatever meat I am using that day.
I love Ina’s tomato soup and I alter it when I make it too. Any kind of cheese sandwich is good with this soup as far as I’m concerned.
I love Ina Garten’s recipes. I haven’t tried this one, but now I want to! Please enter me in the giveaway you mentioned. Happy Friday!
That sounds delicious.
I’ve developed my own cream of tomato soup recipe but I think I’ll try yours as it allows me to use my own canned tomatoes plus fresh ones. It’s unseasonably warm here and tomatoes are still getting ripe on any vines no one pulled up.
That looks like a really nice pot.
I have Chantal that I like but I’ll bet my Mother would love a pot like that. My Dad loves soup so she’s been making more of it lately.
Wow! Great recipe in a great pot. My cabbage, potato, tomato soup would turn out even more delicious from this pot!
I too have a few bags of frozen tomatoes that i’d use instead. This soup is perfect today 14degrees and snow on the way. I’ll use my old pot while wishing for the new and shiny one.
Looks so yummy and tasty !! It looks so easy to prepare the tomato and basil soup. Thanks Marisa for sharing this post 🙂
This soup sounds lovely. I make so many soups and this pot would be just perfect for them.
The blossom trivet is a great idea!
Mmm, tomato soup and grilled cheese. I have a tomato bisque recipe that I love and it’s creamy without being too heavy. Bonus is that I can use tomatoes I grew and stashed in the freezer 🙂 Not sure if this is a giveaway but, if it is, I would love a pot like this to come my way!
You have inspired to me to slow-roasted tomatoes to my canning/freezing plan for 2016! This soup looks wonderful – I can’t wait to try it!
The pot looks like a very versatile one – not too small, but not too big. I think I would put it to through its paces in no time. I know that there’s been a lot of controversy about nonstick pots and pans, and love that you covered the topic in your podcast!
I love Ina’s tomato soup with a grilled roast beef and horseradish cheddar sandwich. Perfection!
I’ve never tried Ina’s soup – this one sounds like a good Saturday afternoon project. If it’s a drawing, consider me entered.
This pot would be perfect for my basic Marinara sauce from either fresh or home canned summer tomatoes.
This pot sounds wonderful, as does the recipe. I also have canned tomatoes to use and do have a recipe I’ve used, but this one sounds like a nice change.
Someone mentioned a giveaway, but I didn’t see any comment about it either. However, if there is one, I’d like to be entered, as I too, only have 12 qt. stockpots and since my husband just passed away, a smaller pot will be much better. With his illness over the past yr. it’s why I haven’t had time to keep up with your beautiful recipes and tips.
So sorry! There’s no giveaway with this post. I grabbed that disclosure language from the last post and forgot to change it. And my deep condolences on the loss of your husband.
I would use it for broth making purposes.
Wow – what a beautiful pot. It’s a great time of year for tomato soup.
i froze 6 very ripe tomatoes I cldn’t use or can immediately. How would I roast them? i was going to attempt to can them after taking them out of the freezer, but keep forgetting!
Frozen tomatoes don’t roast or can particularly well. Those are going to be best used in a sauce or stew.
Beautiful pot and good healthy basil soup.
Thanks for sharing this among us.
Keep blogging 🙂