Tomato soup

Roasted Tomato Basil Soup Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved Prep Time:15 minInactive Prep Time: -- Cook Time:1 hr 35 min Level: Easy Serves: 6 to 8 servings I

Tomato soup
Tomato soup

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • ngredients

  • 3

    pounds ripe plum tomatoes, cut in half lengthwise

  • 1/4

    cup plus 2 tablespoons good olive oil

  • 1

    tablespoon kosher salt

  • 1 1/2

    teaspoons freshly ground black pepper

  • 2

    cups chopped yellow onions (2 onions)

  • 6

    garlic cloves, minced

  • 2

    tablespoons unsalted butter

  • 1/4

    teaspoon crushed red pepper flakes

  • 1

    (28-ounce) canned plum tomatoes, with their juice

  • 4

    cups fresh basil leaves, packed

  • 1

    teaspoon fresh thyme leaves

  • 1

    quart chicken stock or water

Directions

Directions Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. 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. 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 mi

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