Homemade tomato basil soup in 6 simple steps, with this extra special recipe. Delicious tomato soup with roasted tomatoes. Heavenly!
INGREDIENTS
INSTRUCTIONS
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.
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.
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.
Combine the canned tomatoes, basil, thyme, chicken stock, and oven-roasted tomatoes (including the liquid from the baking sheet) in a mixing bowl.
Bring to a boil. Lower heat and simmer uncovered for 40 minutes.
Pass tomato soup through a food mill with the coarsest blade.
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.
Ingredients
Directions
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.
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.
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.
Combine the canned tomatoes, basil, thyme, chicken stock, and oven-roasted tomatoes (including the liquid from the baking sheet) in a mixing bowl.
Bring to a boil. Lower heat and simmer uncovered for 40 minutes.
Pass tomato soup through a food mill with the coarsest blade.
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.
