Roasted Tomato Basil Soup
If you read my blog on a regular basis you’ll know that I am a bit of a tomato freak. So it makes sense that tomato soup is one of my favorite types of soup. In my humble opinion, there is nothing more soothing than a bowl of warm and slightly peppery tomato soup served with a slice of fresh bread. Yum!
This time I chose to make it a smooth textured soup but if you would like it a little more coarse, use canned diced tomatoes instead of whole canned tomatoes. And only blend the roasted tomato chunks and then pass them through a sieve. This will give you more chunks but without skin and seeds from the roasted tomatoes.
Also I should mention, that this recipe makes quite a few portions and if your family or friends are not too keen on tomato soup, no worry, because this soup freezes really well. I like to divide it into smaller serving sizes, freeze and defrost as needed for a quick-lunch. I hope you enjoy this wonderful Roasted Tomato Basil Soup.
Delicious roasted tomatoes
Roasted Tomato Basil Soup
Ingredients:
3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoon olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
5 garlic cloves, minced
a pinch red pepper flakes
1 (28 ounce) canned whole San Marzano tomatoes
4 cups fresh basil leaves, chopped
1 teaspoon fresh thyme leaves
1 quart chicken stock
Directions:
Preheat oven to 400 degrees F. Cut tomatoes into halves. Toss together tomatoes, olive oil, salt and pepper. Spread tomatoes out onto a foil covered baking sheet and roast for 45 minutes.
In a large heavy skillet over medium heat, saute onions, garlic and red pepper flakes with 2 tablespoon olive oil until onions start to brown. Place the roasted tomatoes and canned tomatoes in a blender, food mill or a food processor and blend until smooth. Press tomatoes through a sieve to remove skin and seeds, make sure to scrape all the thick good stuff off the bottom of the sieve. Add the tomatoes, basil, thyme, chicken stock and juices from baking sheet to the skillet. Bring to a boil and simmer uncovered for 40 minutes. Taste to see if more salt or pepper is needed. Serve hot. Enjoy!
Tomato and Basil, a match made in heaven
Source: adapted from Barefoot Contessa
My Danish Kitchen 