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Roasted-Tomato Basil Soup

Source of Recipe

From "The Barefoot Contessa Cookbook" by Ina Garten


Recipe Introduction

"This is it: the perfect tomato soup. It is delicious all year 'round because roasting the tomatoes gives them a rich 'summer' flavor."

List of Ingredients

◦ 3 pounds ripe plum tomatoes, cut in half lengthwise
◦ � cup plus 2 tablespoons good olive oil
◦ 1 tablespoon kosher salt
◦ 1 � teaspoons freshly ground black pepper
◦ 2 cups chopped yellow onions (2 onions)
◦ 6 cloves garlic, minced
◦ 2 tablespoons unsalted butter
◦ � teaspoon crushed red pepper flakes
◦ 28 ounces canned plum tomatoes with their juice
◦ 4 cups fresh basil leaves, packed
◦ 1 teaspoon fresh thyme leaves
◦ 1 quart chicken stock or water


Recipe

Preheat the oven to 400 degrees.

Toss together the tomatoes, � cup olive oil, salt, and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot on medium heat, saut� 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 mill fitted with the coarsest blade. Taste the seasonings. Serve hot or cold.

Serves 6 to 8



� I serve this soup hot with chiffonade of fresh basil leaves;
or cold with a dollop of cr�me fra�che.