Roasted Tomato Basil Soup

 Ingredients:

  • 6 plum tomatoes

  • olive oil

  • salt and pepper

  • 1 onion, medium diced

  • 3 cloves garlic, minced

  • 1/4 teaspoon red pepper flakes

  • 1 - 14.5 oz can diced tomatoes

  • 1 - 14.5 oz can fire roasted diced tomatoes

  • 1 cup chopped fresh basil

  • 1 tsp dry thyme

  • 1 tablespoon sugar

  • 16 oz chicken stock

  • 1 cup milk

 
 

Instructions:

  1. Preheat oven to 400°.

  2. Wash the tomatoes and cut them in half lengthwise and place cut side up on a baking sheet.

  3. Brush with olive oil and sprinkle with salt and pepper.

  4. Roast for 60-75 minutes until starting to caramelize on top.

  5. About 15 minutes before tomatoes are done roasting, heat olive oil in a pot over medium heat, and sauté the onions until translucent, about 5-7 minutes.

  6. Add garlic and red pepper flakes and continue cooking for 1 minute.

  7. Add the canned tomatoes, basil, thyme, sugar, chicken stock.

  8. Let cook 5 minutes and then add the oven roasted plum tomatoes with all the accumulated juices.

  9. Bring to a boil and let simmer uncovered for 40 minutes.

  10. Using an immersion blender, or working in small batches a blender, blend the soup.

  11. Add milk and stir to combine. 

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Asparagus Soup