I was introduced to this recipe at Christmastime. And it was wonderful.
And I knew it would be even better with ingredients fresh out of our garden.
I could hardly wait for the chilly winter to pass, the seeds to be planted, the tomatoes to turn a bright dense red, the basil to bear enough leaves, and for the onions to grow pungent and large.
The time came.
We picked our ingredients.
And devoured this soup.
It is just as good as you imagine it must be.
...maybe even better.
Roasted Tomato Basil Soup
"Prep Time: 15 min
- 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 (my note: I used only a pinch)
- 1 (28-ounce) canned plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves (my note: I have made it with and without. With is divine, without is absolutely fabulous. You make the call.
- 1 quart chicken stock or water (my note: Yep, I've done it both ways. Homemade chicken stock is super best)
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 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold. "