INA GARTEN’S ROASTED TOMATO BASIL SOUP

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
  • 4 cups chicken stock (homemade preferably)
  • Optional: sour cream, grilled cheese, grated parmesan, fresh basil

INSTRUCTIONS

  1. Preheat the oven to 400F.
  2. Toss the tomatoes with 1/4 cup olive oil. Layer on a baking sheet in a single layer. Season with salt and pepper. Roast for 45 minutes.
  3. In a large stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes until onion is translucent and starts to brown, about 10 minutes.
  4. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven roasted tomatoes, including the juices. Bring the soup to a boil and simmer for 40 minutes, uncovered.
  5. Adjust salt and pepper as needed.
  6. Transfer the soup to a blender or large food processor and puree. Serve with side of grilled cheese (my fav!), dallop of sour cream, fresh parm or basil.
  7. Enjoy!



Recipe source: littlebroken

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