Roasted Tomato Basil Soup
Jennifer
ingredients
- 3 pounds ripe plum tomatoes, cut in half
- 1/4 cup plus 2 tablespoons olive oil
- 1 Tbsp salt
- 1 1/2 tsp black pepper
- 2 cups chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 2 Tbsp butter
- 1/4 tsp crushed red pepper flakes
- 1 (28-ounce) canned plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed
- 1 tsp fresh thyme leaves
- 1 quart chicken stock or water
directions
- 1
Preheat the oven to 400° F.
- 2
Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.
- 3
Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- 4
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. Blend soup together in blender until well blended. Taste for seasonings. Serve hot or cold.
- 5
Optional: Add tortellini or shrimp to soup.
Source: Jorissen Family
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