Roasted Tomato Basil Soup
Hello Everyone! I finally used all of my tomatoes (the ripe ones) that I harvested from my yard and put them to good use. I don’t eat fresh tomatoes but I do like it when they are roasted. They are so full of flavor when prepared that way. Tonight I made Ina Garten’s roasted tomato basil soup and it’s so good. It was a really simple recipe, but I did use my Vitamix instead of the food mill that Ina recommended. Fall is just perfect for this kind of soup.
I added parmesan cheese because I like cheesy tomato soup:)
Roasted Tomato Basil Soup (Ina Garten/Foodnetwork.com)
3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
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.
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.