Roasted tomato basil soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 pounds ripe plum tomatoes, cut in half lengthwise...
1/4 cup plus 2 T good olive oil...
1 T Kosher salt...
1 1/2 t freshly ground pepper...
2 cups chopped yellow onions....
6 garlic cloves, minced...
2 T unsalted butter ....
1/4 cup crushed red pepper flakes...
1 can, 28 oz. canned plum tomatoes, with their juice...
4 cups fresh basil leaves, packed...
1 t fresh thyme leaves...
1 quart chicken stock...
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Directions: |
Directions:Preheat oven to 400º...
Toss together tomatoes, 1/4 cup olive oil, salt and pepper, spread this on arimmed baking sheet in a single layer with cut side of tomatoes up and roast for 45 minutes...
In. Large stock pot, 8 quart pot works well , over medium heat, sauté the onions and garlic with 2 T olive oil, adding the butter, red pepper flakes also, and sauté for 12 minutes or until onions begin to turn brown....
Add the canned tomatoes, basil thyme and chicken stock...
Next add the roasted tomatoes and any liquid in the baking dish...
Bring this to a boil and simmer uncovered for 40 minutes...
Pass the mixture through a food mill fitted with the coursest blade...
Serve soup hot or chilled.... |
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Number Of
Servings: |
Number Of
Servings:12 to 16 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: I tear the basil leaves just before putting into soup, I believe, this gives more flavor to soup...
I serve this with Parmesan crisps, recipe is under appetizers....
Enjoy a cold beer with soup....
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