Roasted Tomato Basil Soup
Servings 6 -8
Ingredients
- 3 pounds ripe plum tomatoes cut in half lengthwise
- ¼ cup plus 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 ½ teaspoons freshly ground black pepper
- 2 cups chopped yellow onions 2 onions
- 6 garlic cloves minced
- 2 tablespoons unsalted butter
- ¼ 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
Instructions
- 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.
- Recipe courtesy: Barefoot Contessa