Name: Roasted Tomato Basil Soup
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 3 lbs ripe plum tomatoes, cut in half lengthwise; ¼ cup plus 2 tbsp good olive oil; 1 tbsp kosher salt; 1 ½ tsp black pepper; 2 cups chopped yellow onions (2); 6 garlic cloves, minced; 2 tbsp unsalted butter; ¼ tsp crushed red pepper flakes; 28 oz canned San Marzano tomatoes w/juice; 4 cups fresh basil leaves, packed (4 oz container); 1 ½ tsp fresh thyme leaves; 1 qt chicken stock

DifficultyBeginner

Yields6 Servings

Prep Time15 minsCook Time1 hr 35 minsTotal Time1 hr 50 mins

3 lbs ripe plum tomatoes, cut in half lengthwise

¼ cup plus 2 tbsp good olive oil

1 tbsp kosher salt

1 ½ tsp black pepper

2 cups chopped yellow onions (2)

6 garlic cloves, minced

2 tbsp unsalted butter

¼ tsp crushed red pepper flakes

28 oz canned San Marzano tomatoes w/juice

4 cups fresh basil leaves, packed (4 oz container)

1 ½ tsp fresh thyme leaves

1 qt chicken stock

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.

CategorySoups

adapted from 1999 Barefoot Contessa Cookbook

Ingredients