Ina Garten's Roasted Tomato Basil Soup

24 March 2020 Bookmark • 2

The satisfactory rated roasted tomato basil soup. This recipe is based on sparkling tomatoes and herbs instead of cream or milk. It’s wealthy and complete of taste.

TOMATO BASIL SOUP

That is a five star rated recipe with over 400+ feedback. It’s the quality tomato basil soup recipe in my opinion. I first came across Ina Garten’s sparkling tomato basil soup recipe years ago. Ever considering that, it’s emerge as our go to recipe.

Ina Garten's Roasted Tomato Basil Soup

It relies on seasonal substances which includes plum tomatoes, fresh basil, and thyme. It’s thick and rich with outstanding depth of flavor. The recipe is genuinely perfection and that i most effective made few slightest adjustments to the original.

TOMATO BASIL SOUP RECIPE

Roasted tomato soup is all about the sparkling tomatoes, which can be oven roasted till sweet and caramelized, then simmered in chook inventory with ton of fresh basil. not to say the crushed red pepper flakes, which upload a slight kick to the soup.

The soup is pureed in a blender rather than passing it via a meals mill. you could additionally use a huge meals processor or maybe better an immersion blender.

INGREDIENTS:

3 lbs. ripe plum tomatoes, cut in half lengthwise
1/4 cup + 2 Tbsp. olive oil
2 cups chopped yellow onions
6 garlic cloves, minced
2 Tbsp. unsalted butter
1/4 tsp. crushed red pepper flakes
1 (28 oz) can whole plum tomatoes, with juice
4 cups fresh basil leaves, packed
1 tsp. fresh thyme leaves (or 1/2 tsp. dried)
4 cups chicken stock (homemade or store bought)
Kosher salt and fresh ground black pepper

INSTRUCTIONS:

Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
Gently toss the tomatoes with 1/4 cup olive oil and layer on the prepared baking sheet in a single layer. Sprinkle with salt and pepper, to taste. Roast for 45 minutes.
In a large dutch-oven, heat olive oil and butter over medium heat. Add the onions, garlic, red pepper flakes, and a pinch of salt. Sauté until onions are translucent and start to brown, about 10 minutes.
Add the canned tomatoes, basil, thyme, roasted tomatoes, including the juices, and chicken stock. Season with salt and pepper, to taste. Bring the soup back to a simmer and cook for 40 minutes, uncovered.
Transfer the soup to a blender and puree until smooth. Taste for salt and pepper. Serve with drizzle of cream or dollop of sour cream, fresh parmesan, and side of grilled cheese.