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Roasted Tomato Basil Soup

It’s a miracle! My daughter, who’s almost 4, actually liked this soup. I had to nag her but she finally tried it and proclaimed it was “Yum!” This is a major triumph for Mom’s everywhere 🙂 I have to send a thank-you note to her daycare teachers who have been vigilant about getting her to try new things. It’s actually working and I’m beyond pleased. And a big thank-you to Ina Garten (Barefoot Contessa) 🙂

With regards to the recipe, I halved it but forgot that I was supposed to halve it and added the full can of tomatoes, but it’s still quite lovely. I don’t have a food mill so I just smooshed everything with a potato masher until there were small chunks left. For Miss M.’s bowl of soup (featured in the photo) I whirred it with an immersion blender to pulverize any evidence of green and ultimately averting a major meltdown. I found that with just mashing the soup, there were lots of fibrous tomato skins left but pureeing the soup got rid of it. I couldn’t find fresh plum tomatos so I used on the vine regular tomatoes so maybe that had something to do with it? I am so not a tomato expert as I detest them raw. Anyone have an tips on what went wrong (with the soup, not my aversion to tomatoes)?


Roasted Tomato Basil Soup

Total Time: 1 hr 50 min Prep:15 min Cook: 1 hr 35 min Yield:6 to 8 servings

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 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.



About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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