Thursday, January 2, 2014

Roasted Tomato Basil Soup

'Tis the season for....soup!  Soup is perfect for a cold and lazy Saturday or Sunday when you have some time to make homemade soup.  This soup ultimately takes several hours to prepare, so save it for a rainy or snowy day.  I slightly modified an old Barefoot Contessa recipe from her very first cookbook for this soup.
Recipe Notes
I eliminated about 1/3 of the oil from the original recipe and I think that it still came out great and very flavorful.  For the canned tomatoes, I used San Marzano "chef's cut" tomatoes.
  • 2 lbs. ripe plum or Campari tomatoes, halved lengthwise
  • 1/4 c. olive oil
  • 1 tbsp. kosher salt
  • 1-1/2 tsp. black pepper
  • 2 c. chopped yellow (sweet) onions - approx. 2 medium onions
  • 6 garlic cloves, minced
  • 2 tbsp. butter
  • 1/4 tsp. crushed red pepper flakes
  • 28 oz. canned plum tomatoes with juice
  • 4 c. fresh basil leaves, packed
  • 1 tsp. fresh thyme leaves
  • 1 quart chicken stock, chicken broth, or water (best with chicken stock or broth)
1.  Preheat oven to 400 degrees.
2.  Toss tomatoes, 2 tbsp. olive oil, salt, and pepper in a large bowl. 
3.  Spread tomatoes in one layer on a baking sheet covered with foil.  Roast for 45 minutes.
4.  In a large stockpot, sauté onions and garlic over medium heat with butter and 2 tbsp. olive oil.  Add red pepper flakes and sauté for approx. 10 minutes or until the onions start to brown.
5.  Add canned tomatoes, basil, thyme, and chicken broth or water.
6.  Add roasted tomatoes and pan juices.
7.  Bring to a boil and simmer, uncovered, for 40 minutes.
8.  Allow soup to cool slightly.  Pass through a food mill or a Cuisinart until well-combined.
9.  Taste for seasonings.  Serve hot or cold with a big salad and crusty bread.

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