Roasted Tomato Basil Soup
A rich, comforting soup made with sweet roasted plum tomatoes, fresh basil, and aromatic herbs. The roasting process brings out deep caramelized flavors that make this soup truly special.
Equipment
Ingredients
Main Ingredients
ripe plum tomatoes (cut in half lengthwise)
1361 g
olive oil
89 ml
kosher salt
18 g
black pepper
3 g
yellow onions (chopped)
300 g
garlic cloves (minced)
6 cloves
unsalted butter
28 g
crushed red pepper flakes
0.5 g
canned plum tomatoes (with their juice)
794 g
fresh basil leaves (packed)
60 g
fresh thyme leaves
1 g
chicken stock
946 ml
Instructions
Preheat oven and prepare tomatoes
Preheat the oven to 200°C. Toss together the tomatoes, 59 ml olive oil, salt, and pepper.
Roast the tomatoes
Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
Sauté onions and garlic
In an 8-quart stockpot over medium heat, sauté the onions and garlic with 30 ml olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
Add remaining ingredients and simmer
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.
Process and season soup
Pass through a food mill fitted with the coarsest blade. Taste for seasonings.
Serve soup
Serve hot or cold.
Original recipe
Storage
Store in airtight containers. The flavors develop even more after a day in the refrigerator.
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