The Best Tomato Basil Soup
The recipe is adapted from Ina Garten and the Food Network. I've made some changes to it that adds some nice flavors.
- 3 pounds fresh tomatoes, cut in half lengthwise, and quartered
- 1/4 cup plus 2 tbs EVOO
- 1 tbs coarse salt
- 1 1/2 tsp coarse black pepper
- 2 cups chopped yellow and red onions
- 6 garlic cloves, minced
- 2 tbs unsalted butter
- 1/4 tsp crushed red pepper flakes
- 1 28 oz canned plum/whole tomatoes, and their juice
- 4 cups fresh basil leaves or 1 whole tube basil paste
- 1 tsp fresh thyme leaves
- 1 qt chicken or beef stock /white wine
- 2 slices day old bread cut into 9ths (small cubes)
Preparation time 20mins
Cooking time 120mins
Preheat oven to 400 degrees. Toss together cut-up tomatoes, 1/4 cup evoo, salt and pepper.Spread the tomatoes in 1 layer on a lined baking sheet and roast for 45 minutes.
In an 7-8 qt dutch oven over medium heat, saute the onions and garlic with 2 tbs evoo, butter and red pepper flakes for 10 mins, until the onions are browning. Add the canned tomatoes, basil, thyme, and stock/wine. Add the oven-roasted tomatoes, including any liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 mins.
Place the cut up bread chunks on the same baking sheet and sprinkle with a little evoo and salt and pepper. Broil for about 5 minutes. Use an immersion blender to puree the broth, leaving some small chunks for taste. Serve hot or cold with sprinkled croutons on top.