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"Those who forget the pasta are condemned to reheat it."--Unknown

Roasted Tomato Basil Soup Recipe

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This recipe for Roasted Tomato Basil Soup is from Dee's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds ripe plum tomatoes, cut in half lengthwise
¼ cup plus 2 T good olive oil
1 T kosher salt
1½ tsps. freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 T unsalted butter
¼ tsp crushed red pepper flakes
1 (28-ounce) can plum tomatoes, with their juice. San Marzano are best.
4 cups fresh basil leaves, packed
1 tsp fresh thyme leaves
1 quart chicken stock
Optional: 1 cup almond milk plus ¼ cup half-and-half
Directions:
Directions:
Preheat oven to 400º. Toss together the fresh tomatoes, ¼ 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, sauté the onions and garlic with 2 T 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 or use an immersion blender in the pot, leaving everything slightly chunky. Taste for seasonings. Add almond milk and half-and-half. Serve hot or cold.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1-1 1/2 hours
Personal Notes:
Personal Notes:
This is an adaptation from Ina Garten and it is very good and easy. She suggests serving it with grilled cheese croutons (grilled cheese sandwiches cut into eighths). That's making it a bit more elegant, but just a nice grilled cheese sandwich with it is perfect!

 

 

 

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