Roasted Tomato Basil Soup

Photo: acrane

Total Time: 1 hr 50 min Prep 15 min Cook 1 hr 35 min Yield: 6 to 8 servings Level: Easy

Yield: 1 serving
Community Recipe from

Ingredients

  • 3 pound(s) ripe plum tomatoes

Preparation

  1. Ingredients
  2. 3 pounds ripe plum tomatoes, cut in half lengthwise
  3. 1/4 cup plus 2 tablespoons good olive oil
  4. 1 tablespoon kosher salt
  5. 1 1/2 teaspoons freshly ground black pepper
  6. 2 cups chopped yellow onions (2 onions)
  7. 6 garlic cloves, minced
  8. 2 tablespoons unsalted butter
  9. 1/4 teaspoon crushed red pepper flakes
  10. 1 (28-ounce) canned plum tomatoes, with their juice
  11. 4 cups fresh basil leaves, packed
  12. 1 teaspoon fresh thyme leaves
  13. 1 quart chicken stock or water
  14. Directions
  15. Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

  16. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. 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. Taste for seasonings. Serve hot or cold.

  17. Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe/index.html?oc=linkback
October 2013

This recipe is a personal recipe added by acrane and has not been tested or endorsed by MyRecipes.

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