Thursday, August 21, 2014

Roasted Tomato Basil Soup

This is another Barefoot Contessa winner!
Caprese salads are something that I crave in the summer. It's hard to go wrong with juicy, in-season vine-ripened tomatoes and fresh basil. This recipe is great because it helps to preserve the delicious flavors of tomato and basil, but you can enjoy it year round! I like to make big batches of it, eat a little, and freeze the rest for later.

What You'll Need:
3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup (plus 2 tbsp) olive oil
1 tbsp kosher salt
1 1/2 tsp fresh ground black pepper
2 cups chopped yellow onion (about 2 large onions)
6 garlic cloves, minced
2 tbsp unsalted butter
1/4 tsp (or a little more) crushed red pepper flakes
28 ounces canned whole tomatoes
4 cups fresh basil leaves
1 tsp fresh thyme
1 quart chicken stock

  1. Preheat the oven to 400 degrees. 
  2. Toss the halved tomatoes with 1/4 cup olive oil, salt, and pepper. Spread them onto a large baking sheet in a single layer and roast for 45 minutes.
  3. In a large stockpot, sauté the onion and garlic with 2 tbsp olive oil, butter, and red pepper flakes. When the onions begin to caramelize and brown, add the canned tomatoes, basil, thyme, and chicken stock. 
  4. Add the oven roasted tomatoes, including the liquid from the baking sheet, to the pot. 
  5. Bring the soup to a boil and simmer for at least 40 minutes. 
  6. Using an immersion blender (carefully since the soup is hot!), blend the soup until you have a smooth consistency. Some lumps are ok, but you don't want to spoon a whole tomato. 
  7. Season to taste and enjoy (or freeze it if you're saving it for later).

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