Queen of Quick - Roasted Tomato Soup
Healthy and easy roasted tomato soup recipe to keep you warm and healthy.
Equipment
- 1 immersion blender Can use regular blender
- 1 8-Quart Pot
Ingredients
- 3 pounds ripe plum tomatoes cut in half lengthwise
- Olive oil
- 1 Tbsp kosher salt
- Freshly ground pepper
- 2 cups chopped onions 2 onions
- 6-8 garlic cloves minced
- 1/4 Tsp crushed red pepper flakes
- 1 28 ounce canned plum tomatoes, with juice
- 4 cups fresh basil leaves packed (or 1 1/3 cup dried basil)
- 1 Tsp fresh thyme leaves or 1/3 Tsp powdered thyme
- 1 quart vegetable broth or stock
Instructions
- Preheat oven to 400 degrees F.
- Place cut tomatoes on a baking sheet.
- Drizzle with olive oil, sprinkle with salt and fresh ground pepper.
- Roast for 45 minutes.
- In 8 quart pot, add about 2 Tbsp olive oil and sauté onions, garlic and red pepper flakes over medium heat.
- Stir until onions begin to caramelize.
- Add the canned tomatoes, basil.
- Thyme and vegetable stock.
- Then add the oven-roasted tomatoes, including any liquid on the baking sheet.
- Bring to a boil and simmer uncovered for about 40 minutes.
- Turn stove off and let cool for about 15 minutes.
- Use immersion blender to puree soup to desired consistency.
- Add additional salt and pepper as needed.
Notes
(Recipe modified from The Barefoot Contessa Cookbook)
