Roasted tomato and basil soup
Recipe by Michele Poole
3 lbs ripe tomatoes cut in half lengthwise
1/4 cup plus 2 tbsp good olive oil
1 tbsp salt
1 1/2 tsp fresh ground pepper
2 cups chopped yellow onions (2)
6 garlic cloves, minced
2 tbsp butter
1/4 tsp crushed red pepper flakes
1 28 oz canned pum tomatoes, with their juice
4 cups fresh basil leaves, packed
1tsp fresh thyme leaves
1 quart chicken stock or water
1. Preheat the oven to 400 degrees. Toss together the tomatoes, 1/4 c olive oil, salt and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes
2. In a 8 quart stockpot over medium heat, sauté the onions and garlic with 2 tbsp of olive oil, the butter, and red pepper flakes for 10 min, 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 min. Pass through a food mill fitted witht the coarsest blade. Taste for seasonings, serve hot or cold.
starters October 08, 2017 19:47
Author Tracey Keating, Ina Garten
No one has liked this recipe.
No comments yet.