Prep Time: 15 mins | Cook Time: 1 hr 40 mins | Total Time: 1 hr 50 mins | Yield: 8
This soup is packed with amazing flavour plus it is super-rich and the best-roasted tomato basil soup ever! Ladle the soup in bowls and serve with grilled cheese on the side for a very comforting meal that will warm you inside and out.
INGREDIENTS
1/4 c. + 2 tablespoons olive oil
2 tablespoons unsalted butter
3 pounds ripe plum tomatoes, cut in half lengthwise
6 garlic cloves, minced
2 c. chopped yellow onions
1/4 teaspoon crushed red pepper flakes
4 c. fresh basil leaves, packed
4 c. chicken stock (homemade or store-bought)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Kosher salt and fresh ground black pepper
1 (28 ounces) can whole plum tomatoes, with juice
HOW TO MAKE INA GARTEN’S ROASTED TOMATO BASIL SOUP
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using parchment paper, line a baking sheet and set it aside.
Step 2: Coat the tomatoes with 1/4 c. olive oil. Place them in a single layer in the prepared baking sheet and sprinkle with salt and pepper. Pop in the preheated oven and roast the tomatoes for about 45 minutes.
Step 3: Heat the olive oil and butter in a large Dutch oven over medium heat. Once the oil is hot, add the onions, garlic, red pepper flakes, and a pinch of salt to the pot. Cook for about 10 minutes, stirring often until the onions are translucent and begin to brown.
Step 4: To the pot, add the canned tomatoes, basil, thyme, roasted tomatoes, and chicken stock. To taste, season with salt and pepper. Let the soup simmer for about 40 minutes, uncovered.
Step 5: To a blender, transfer the soup and puree until smooth. Season with salt and pepper.
Step 6: Ladle the soup into bowls and serve with a drizzle of cream or a dollop of sour cream and some fresh Parmesan. Enjoy with grilled cheese on the side.
Nutrition Facts:
Amount Per Serving: Calories 228, Total Fat 17.7g 23%, Cholesterol 11.2mg 4%, Sodium 186.4mg 8%, Total Carbohydrate 14.5g 5%, Sugars 7g, Protein 5.5g 11%, Vitamin A15%, Vitamin C33%
Ingredients
- 1/4 c. + 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 6 garlic cloves, minced
- 2 c. chopped yellow onions
- 1/4 teaspoon crushed red pepper flakes
- 4 c. fresh basil leaves, packed
- 4 c. chicken stock (homemade or store-bought)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Kosher salt and fresh ground black pepper
- 1 (28 ounces) can whole plum tomatoes, with juice
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using parchment paper, line a baking sheet and set it aside.
Step 2: Coat the tomatoes with 1/4 c. olive oil. Place them in a single layer in the prepared baking sheet and sprinkle with salt and pepper. Pop in the preheated oven and roast the tomatoes for about 45 minutes.
Step 3: Heat the olive oil and butter in a large Dutch oven over medium heat. Once the oil is hot, add the onions, garlic, red pepper flakes, and a pinch of salt to the pot. Cook for about 10 minutes, stirring often until the onions are translucent and begin to brown.
Step 4: To the pot, add the canned tomatoes, basil, thyme, roasted tomatoes, and chicken stock. To taste, season with salt and pepper. Let the soup simmer for about 40 minutes, uncovered.
Step 5: To a blender, transfer the soup and puree until smooth. Season with salt and pepper.
Step 6: Ladle the soup into bowls and serve with a drizzle of cream or a dollop of sour cream and some fresh Parmesan. Enjoy with grilled cheese on the side.
