Roasted Tomato Basil Soup
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
66
Sourness
33
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Kosher Salt1.5 tsps
Ground Black Pepper (freshly)2 tbsps
Unsalted Butter4 cups
Basil Leaves (fresh, packed)1 tsp
Thyme Leaves (fresh)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 400 degrees F
3
Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper
4
Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes
5
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 for 10 minutes, until the onions start to brown
6
Add the canned tomatoes, basil, thyme, and chicken stock
7
Add the oven-roasted tomatoes, including the liquid on the baking sheet
8
Bring to a boil and simmer uncovered for 40 minutes
9
Pass through a food mill fitted with the coarsest blade
10
Taste for seasonings
11
Serve hot or cold