It’s soup day and here is another favorite recipe I like to prepare, Roasted Tomato Basil Soup. I like this recipe because it is non-dairy and loaded full of fresh tomatoes and basil. The preparation process gets a little more involved because you roast the tomatoes before adding them to the pot and the recipe calls for pureeing the soup after it cooks. I think it is your choice on whether you puree or not especially if you like chunky soup. This recipe comes from The Food Network, Ina Garden. Visit the site below for a how to video of Ina preparing this soup. This recipe yields 6 to 8 servings and for those who love tomatoes, this soup hits the spot. Add this one to your recipe box for the cold winter days ahead.
Enjoy,
MJ
Ingredients:
- 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:
Directions:
Preheat the oven to 400 degrees F. 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, saute’ 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.
http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe.html
