Roasted Tomato Basil Soup

rosted tomatoes

A bowl of thick soup is certainly gratifying, warming us inside and out. Also, if you aren’t exactly a beverage person, and if you struggle to stay comfortable in cool weather and love snuggling in bed with a good book, a bowl or mug of soup is as good as hot chocolate.

Here is a recipe for tomato soup you should probably try.


3 pounds ripe plum tomatoes cut in half lengthwise

1/4 cup plus 2 tablespoons good olive oil

1-tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

2 cups chopped yellow onions (2 onions)

6 garlic cloves, minced

2 tablespoons unsalted butter

1/4 teaspoon crushed red pepper flakes

1 (28-ounce) canned plum tomatoes, with their juice

4 cups fresh basil leaves, packed

1-teaspoon fresh thyme leaves

1-quart chicken stock or water


Preheat the oven to 400 degrees. 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, sauté (fried quickly in a little hot fat) 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.

Recipe courtesy of Ina Garten.

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