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Roasted-Tomato Basil Soup

Source of Recipe

Barefoot Contessa Cookbook


Recipe Introduction

This is it: the perfect tomato soup. It is delicious all year 'round because roasting the tomatoes gives them a rich "summer" tomato flavor. I serve this soup hot with a chiffonade of fresh basil leaves, or cold with a dollop of creme fraiche. Yield: 6 to 8 servings

List of Ingredients

3 pounds ripe plum tomatoes, cut in half
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 canned plum tomatoes (28-ounce) with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water


Recipe

Preheat the oven to 400°F. Spread the tomatoes in 1 layer on a baking sheet and toss with 1/4 c. olive oil, salt and pepper. 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 until the onions start to brown, about 10 minutes. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including any 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.