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Author Notes: This recipe was born as many recipes are born in my little home. It was created through a combination of growing up in the kitchen with Mom (which instilled many basics of Italian and make-up-as-you-go cooking) , using the internet as a launch pad for basic formats of recipes, and my own desire to constantly learn more about cooking inexpensively from scratch. Oh, also, I have quickly found that my husband automatically like anything better if I add red pepper flakes, so that was inspired by him. This is "Newlywed" soup because it is one of the first recipes of my young marriage where I deviated from what I read enough that I could claim it as totally my own. The result was so excitingly successful that I quickly wrote it down and filed it away. It will be fun to look back on decades from now to see how I've grown as a cook through the years, beginning on my own with this simple, delicious soup.
Serve with a simple greens salad and half a grilled cheese, or even just a slice of good toast. —Kacia
- 2 large tomatoes, cut in half
- 3 teaspoons olive oil, divided
- salt and pepper, to taste
- 1/4 yellow onion
- 2 cloves garlic, minced
- red pepper flakes, to taste
- 1 cup homemade or low sodium chicken broth
- 1 14.5 oz can stewed tomatoes
- 2 cups fresh basil, torn if larger than bite size
- 1 teaspoon dried oregano
- Shredded parmesean, opt garnish
- Roast tomatoes, tossed in 2 tsp oil, salt and pepper, at 450 for 40 minutes.
- Meanwhile, prepare and sauté onion, garlic and red pepper in remaining 1 tsp oil.
- In a blender, puree roasted tomatoes and all pan ingredients until smooth. Pour into soup pot.
- Swirl blender with small amount of water or chicken broth to catch and remove every lat bit of tomato mix. Add to pot.
- Combine with chicken broth , stewed tomatoes, basil and oregano.
- Bring to a boil, than simmer, covered, for 40 minutes.
- Serve hot or cold, garnished with parmesan, if desired.