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Roasted Tomato Basil Soup

  • Yield: 6 Servings
  • Level: Easy

Time

  • Total: 1 hour 50 minutes
  • Prep: 15 minutes
  • Cook: 1 hour 35 minutes
  • Inactive: 0 minutes

Ingredients

  • 3 Pounds Ripe Plum Tomatoes
  • 1/4 Cup + 2 Tablespoons Olive Oil
  • 1 Tablespoon Salt
  • 1 1/2 Teaspoons Black Pepper
  • 2 Yellow Onions
  • 6 Cloves Garlic
  • 2 Tablespoons Unsalted Butter
  • 1/4 Teaspoon Crushed Red Pepper Flakes
  • 1 28oz Can Plum Tomatoes
  • 4 Cups Fresh Basil Leaves
  • 1 Teaspoon Fresh Thyme
  • 1 Quart Chicken Stock Or Water

Preparation

  • Cut Plum Tomatoes In Half Lengthwise
  • Chop Onions
  • Mince Garlic
  • Pack Basil Leaves

Directions

  • Preheat oven to 400° F (205° C).
  • Toss together tomatoes, 1/4 cup olive oil, salt, and pepper.
  • Spread tomatoes into 1 layer on a baking sheet and roast for 45 minutes.
  • In an 8 quart pot over medium heat, melt butter and add 2 tablespoons olive oil.
  • Saute onions, garlic, and red pepper flakes for 10 minutes, until onions start to brown.
  • Add canned tomatoes, basil, thyme, and chicken stock.
  • Add oven roasted tomatoes, including liquid.
  • Bring to a boil and simmer uncovered for 40 minutes.
  • Pass through a food mill fitted with the coarsest blade.
  • Serve immediately.
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