Roasted Tomato Basil Soup Ina Garten |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I love soup, but never really liked tomato soup out of the can. This totally changed it for me. It's from the Barefoot Contessa. Ingredients:
3 lbs ripe plum tomatoes, cut in half |
1/4 cup olive oil, plus |
2 tablespoons olive oil |
1 tablespoon kosher salt |
1 1/2 teaspoons fresh ground black pepper |
2 cups chopped yellow onions |
6 garlic cloves, minced |
2 tablespoons butter |
1/4 teaspoon crushed red pepper flakes |
1 (28 ounce) can plum tomatoes (with their juice) |
4 cups fresh basil leaves, packed |
1 teaspoon fresh thyme leave |
1 quart chicken stock or 1 quart water |
Directions:
1. Preheat the oven to 400 degrees.
2. Toss together the tomatoes, 1/4 c 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 T olive oil, the butter, and red pepper flakes for 10 minute Add the canned tomatoes, basil, thyme, and chicken stock.
5. Add the oven roasted tomatoes, including the liquid on the baking sheet.
6. Bring to a boil and simmer uncovered for 40 minute Pass through a food mill fitted with the coarsest blade.
7. Taste for seasonings.
8. Serve hot or cold.
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