Roasted Tomato Basil Soup Recipe

DifficultyBeginner

Homemade tomato basil soup in 6 simple steps, with this extra special recipe. Delicious tomato soup with roasted tomatoes. Heavenly!

tomato_basil_soup
Yields2 Servings
Prep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins
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 3 lbs plum tomatoes
 ¼ cup olive oil plus 2 tablespoons
 1 tablespoon salt
 1 teaspoons black pepper
 2 yellow onions
 6 garlic cloves
 2 tablespoons unsalted butter
 ¼ teaspoon crushed red pepper flakes
 1 canned plum tomatoes, with their juice(28 ounce)
 4 cups fresh basil leaves
 1 teaspoon thyme
 1 quart chicken stock


1

Rub tomatoes in both palms under running water, turning constantly. Wipe dry with a clean paper towel after cleaning. Preheat the oven to 400°F. Toss the tomatoes with 1/4 cup olive oil, salt, and pepper in a mixing bowl. Roast the mixture for 45 minutes on a baking sheet.

2

Remove the onion and garlic's outer skins. Scrub the surface with a vegetable brush while holding it under cold running water. Mince the garlic and chop the onion.

3

Heat a large stockpot on medium heat. Combine the onions, garlic, red pepper flakes, the remaining 2 tablespoons olive oil, and the butter in a mixing bowl. Cook for 10 minutes.

4

Combine the canned tomatoes, basil, thyme, chicken stock, and oven-roasted tomatoes (including the liquid from the baking sheet) in a mixing bowl.

5

Bring to a boil. Lower heat and simmer uncovered for 40 minutes.

6

Pass tomato soup through a food mill with the coarsest blade.

7

If you are not serving right away, place the soup back into the pot and keep the soup hot (above 140°F.) until ready to serve. Use a thermometer to check the temperature before serving.

Category

Ingredients

 3 lbs plum tomatoes
 ¼ cup olive oil plus 2 tablespoons
 1 tablespoon salt
 1 teaspoons black pepper
 2 yellow onions
 6 garlic cloves
 2 tablespoons unsalted butter
 ¼ teaspoon crushed red pepper flakes
 1 canned plum tomatoes, with their juice(28 ounce)
 4 cups fresh basil leaves
 1 teaspoon thyme
 1 quart chicken stock

Directions

1

Rub tomatoes in both palms under running water, turning constantly. Wipe dry with a clean paper towel after cleaning. Preheat the oven to 400°F. Toss the tomatoes with 1/4 cup olive oil, salt, and pepper in a mixing bowl. Roast the mixture for 45 minutes on a baking sheet.

2

Remove the onion and garlic's outer skins. Scrub the surface with a vegetable brush while holding it under cold running water. Mince the garlic and chop the onion.

3

Heat a large stockpot on medium heat. Combine the onions, garlic, red pepper flakes, the remaining 2 tablespoons olive oil, and the butter in a mixing bowl. Cook for 10 minutes.

4

Combine the canned tomatoes, basil, thyme, chicken stock, and oven-roasted tomatoes (including the liquid from the baking sheet) in a mixing bowl.

5

Bring to a boil. Lower heat and simmer uncovered for 40 minutes.

6

Pass tomato soup through a food mill with the coarsest blade.

7

If you are not serving right away, place the soup back into the pot and keep the soup hot (above 140°F.) until ready to serve. Use a thermometer to check the temperature before serving.

Roasted Tomato Basil Soup Recipe