Roasted Tomato Basil Soup Recipe

Roasted Tomato Basil Soup

• Level: Easy
• Yield: 6 to 8 servings
• Nutritional Analysis Per Serving (1 of 8 servings): Calories 225, Total Fat 15 g, Saturated Fat 4 g, Carbohydrates 19 g, Dietary Fiber 4 g, Sugar 10 g, Protein 6 g, Cholesterol 11 mg, Sodium 894 mg
• Total: 1 hr 50 min
• Prep: 15 min
• Cook: 1 hr 35 min

• 3 pounds ripe plum tomatoes, halved 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) can plum tomatoes, with their juice
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

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1. Preheat the oven to 400 degrees F. Toss the tomatoes with 1/4 cup olive oil, salt, and pepper in a large bowl. Arrange in a single layer on a baking sheet and roast for 45 minutes, until caramelized and bursting with flavor.
2. In an 8-quart stockpot over medium heat, saut the onions and garlic with 2 tablespoons olive oil, butter, and red pepper flakes for 10 minutes, until golden and fragrant. Stir in canned tomatoes, basil, thyme, and stock. Add roasted tomatoes with their juices. Bring to a boil, then simmer uncovered for 40 minutes. Blend through a food mill with the coarsest blade for silky texture. Season to taste and serve warm for cozy comfort or chilled for a refreshing twist.

Reprinted from The Barefoot Contessa Cookbook, Copyright 1999 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.