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Roasted-Tomato Basil Soup

Source of Recipe

From "The Barefoot Contessa Cookbook" by Ina Garten


Recipe Introduction

"This is it: the perfect tomato soup. It is delicious all year 'round because roasting the tomatoes gives them a rich 'summer' flavor."

List of Ingredients

â—¦ 3 pounds ripe plum tomatoes, cut in half lengthwise
â—¦ ¼ cup plus 2 tablespoons good olive oil
â—¦ 1 tablespoon kosher salt
â—¦ 1 ½ teaspoons freshly ground black pepper
â—¦ 2 cups chopped yellow onions (2 onions)
â—¦ 6 cloves garlic, minced
â—¦ 2 tablespoons unsalted butter
â—¦ ¼ teaspoon crushed red pepper flakes
â—¦ 28 ounces canned plum tomatoes with their juice
â—¦ 4 cups fresh basil leaves, packed
â—¦ 1 teaspoon fresh thyme leaves
â—¦ 1 quart chicken stock or water


Recipe

Preheat the oven to 400 degrees.

Toss together the tomatoes, ¼ cup olive oil, salt, and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot on medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, 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 the seasonings. Serve hot or cold.

Serves 6 to 8



• I serve this soup hot with chiffonade of fresh basil leaves;
or cold with a dollop of crème fraîche.