Roasted Tomato Basil Soup

By • April 24, 2014 • 0 Comments

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Author Notes: A beautiful version of a classic comfort food
VeggiesByCandlelight

Serves 3-4

  • 1 1/2 pound ripe plum tomatoes, cut in half lengthwise (~8-10)
  • 1/4 cup olive oil, divided
  • 1/2 tablespoon kosher salt or fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup yellow onions, chopped (1 med to large onion)
  • 3 garlic cloves, minced (** or 3 heads roasted garlic)
  • 1/8 teaspoon crushed red pepper flakes (** more or less for heat)
  • 1 (14 oz) can plum tomatoes, with their juice
  • 2 cups fresh basil leaves, packed
  • 1 teaspoon thyme leaves (** fresh is best)
  • 2 cups chicken stock (** water or vegetable stock if making the recipe vegan and/or gluten-free)
  1. Preheat the oven to 400 degrees F.
  2. Toss the tomatoes with1/8 cup olive oil, salt, and pepper. Place them on a baking sheet & then into the oven to roast for 45 minutes.
  3. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 Tbsp of olive oil, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock.
  4. 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, or pulse in your food processor.
  5. Taste for seasonings. Serve hot or cold.
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