Ina Gartens Roasted Tomato Basil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3 pounds ripe plum tomatoes, cut in half lengthwise1/4 cup plus 2 tablespoons good olive oil1 tablespoon kosher salt1 1/2 teaspoons freshly ground black pepper2 cups chopped yellow onions (2 onions)6 garlic cloves, minced2 tablespoons unsalted butter1/4 teaspoon crushed red pepper flakes1 (28-ounce) canned plum tomatoes, with their juice4 cups fresh basil leaves, packed1 teaspoon fresh thyme leaves1 quart chicken stock or water
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.
Serving Size: 6 to 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user BERNIEOUT2L8.
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.
Serving Size: 6 to 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user BERNIEOUT2L8.
Nutritional Info Amount Per Serving
- Calories: 1,189.6
- Total Fat: 95.8 g
- Cholesterol: 62.2 mg
- Sodium: 105.0 mg
- Total Carbs: 83.9 g
- Dietary Fiber: 23.2 g
- Protein: 17.2 g
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