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Friday, September 8, 2017

Recipe: Roasted Tomato Basil Soup



I made this recipe a couple months back with grilled cheese sandwiches and it is the first tomato soup that Hendrik approved of and that didn't call for a ton of weird ingredients and also didn't take all day to make.  I love tomato soup so this recipe has been sitting in my notes and I thought DUHHHH I need to blog about this so I have it archived and can revisit it many times through the Fall and Winter months.  

I found THIS RECIPE after hunting a lot through Pinterest and decided on this one.  I didn't buy any extra ingredients so I adapted this recipe for what I had handy in my pantry.  

What you'll need:
  • 3 pounds of ripe tomatoes- I had beef steak tomatoes from a neighbor's garden
  • 1/4 cup plus a little extra olive oil
  • 1 1/2 teaspoon ground black pepper
  • 2 cups onions I had to mince mine and cook down to nothing for Hendrik
  • 6 cloves of minced garlic
  • 1/4 teaspoon crushed red pepper or to taste
  • 28 ounces of canned tomatoes- I had canned tomatoes in my pantry that had some roasted garlic or basil added in I went ahead and used those
  • Dried basil to taste
  • Dried thyme to taste
    • (on both of these herbs the recipe called for fresh but like I said above....I just used what I had on hand and the soup turned out GREAT)
  • 1 quart of chicken stock or water
What to do:

Preheat the oven to 400 degrees 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.

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