Roasted Tomato Basil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients3 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 pepper3 Tablespoons of Tomato Paste1 cup chopped yellow onion (about 1 onion)2 medium leeks6 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 vegetable stock
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 skin side down on a baking sheet and roast for 45 minutes to an hour until the tomatoes shrivel, the edges start to turn brown and most of the liquid around the tomatoes has caramelized.
Trim off roots and dark green portion of the leeks. Cut them in half lengthwise and rinse thoroughly under running water. Chop fine. In an 8-quart stockpot over medium heat, saute the onions, leeks and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 5 minutes. Add the tomato paste and continue to heat for 5 more minutes, until the onions start to brown. Tear the basil and add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including any liquid left on the baking sheet. Bring to a boil and simmer uncovered for 45 minutes. Take off of heat and VERY carefully use an immersion blender to puree the soup to your desired consistency. If you don’t have one, no worries! Allow it to cool a little and add to blender and process until you reach your desired consistency. Taste for seasonings. Serve hot or cold.
Number of Servings: 8
Recipe submitted by SparkPeople user LALASTRIVE.
Trim off roots and dark green portion of the leeks. Cut them in half lengthwise and rinse thoroughly under running water. Chop fine. In an 8-quart stockpot over medium heat, saute the onions, leeks and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 5 minutes. Add the tomato paste and continue to heat for 5 more minutes, until the onions start to brown. Tear the basil and add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including any liquid left on the baking sheet. Bring to a boil and simmer uncovered for 45 minutes. Take off of heat and VERY carefully use an immersion blender to puree the soup to your desired consistency. If you don’t have one, no worries! Allow it to cool a little and add to blender and process until you reach your desired consistency. Taste for seasonings. Serve hot or cold.
Number of Servings: 8
Recipe submitted by SparkPeople user LALASTRIVE.
Nutritional Info Amount Per Serving
- Calories: 262.3
- Total Fat: 15.6 g
- Cholesterol: 11.4 mg
- Sodium: 1,246.0 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 5.8 g
- Protein: 7.7 g
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