Roasted Tomato Basil Soup is incredibly delicious. This amazing Tomato Basil Soup uses roasted tomatoes, fresh basil and thyme and a dash of crushed red pepper flakes to give it a little zip. Great comfort food for fall and winter evenings. This scrumptious Ina Garten recipe is healthy, low calorie, clean eating, gluten free and vegan.
1 immersion blender preferred, or a regular blender
1 sharp knife to cut vegetables
1 large mixing bowl
1 wooden spoon
Ingredients
5lbs.ripe Roma or plum tomatoescut in half lengthwise
1/2cupextra-virgin olive oildivided use
2tsp.sea salt
1 1/2tsp.freshly-ground black pepper
2largeyellow onionschopped, (about 2 cups)
4clovesgarlicminced
1dashcrushed red pepper flakes
28oz. canwhole plum tomatoes, with their juice
1/4cupfresh basilor 2 tablespoons dried basil
2tsp.fresh thymeor 1/2 teaspoon dried thyme
1qt.vegetable broth
1/2cupParmesan cheese shavingsfor garnish, if desired
1tsp.fresh basilfor garnish, if desired
1tsp.fresh thymefor garnish, if desired
Instructions
Preheat the oven to 400°.
Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper in a large mixing bowl; stir really well so pepper is spread throughout the mixture.
Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stock pot over medium heat, sauté the onions and garlic with remaining 1/4 cup of olive oil and red pepper flakes for 10 minutes--until the onions start to brown.
Add the canned tomatoes, basil, thyme, and vegetable stock.
Add the oven-roasted tomatoes, including the liquid on the baking sheet.
Bring to a boil and simmer covered for 40 minutes.
Puree with an immersion blender or put through blender in batches until done.
Check for seasonings; add more basil and thyme if desired.
Serve.
Notes
NOTE: The original Ina Garten recipe calls for 4 cups of fresh basil leaves. Even 1 cup of basil would completely overwhelm all the other flavors in this soup. I do not recommend using any more than 1/2 cup fresh basil in this recipe. (I used 1/4 cup). NOTE: If using a blender, transfer hot soup mixture very carefully to blender to prevent burning injuries.NOTE: I have decreased the salt and the red pepper flakes from the original recipe as they seemed to overpower the tomato flavor that I prefer in a tomato-basil soup recipe.