“This is the perfect tomato soup and works 12 months a year. I serve it with a salad and sometimes grilled chicken. Always a family favorite and it is just as good the next day.” Julie Kupp
Roasted-Tomato Basil Soup Recipe
Course: SoupsDifficulty: EasyServings
8
servingsPrep time
30
minutesCooking time
1
hour35
minutesRecipe shared by Kelly Love and Julie Kupp
Ingredients
3 pounds ripe plum tomatoes, cut in half
¼ cup + 2 tablespoons of olive oil
1 tablespoon salt
1.5 teaspoons freshly ground black pepper
2 cups chopped medium size yellow onion
6 garlic cloves, minced
2 tablespoons unsalted butter
¼ teaspoon crushed red pepper flakes
28 ounces canned crushed tomatoes with their juice
4 cups fresh basil
1 teaspoon fresh thyme or oregano
1 quart chicken stock, water or vegetable stock
Directions
- Preheat the oven to 400 degrees
- Toss tomatoes, ¼ cup olive oil, salt, and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.
- In a large 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 ill-fitted with the coarsest blade.
- Can be served hot or cold