Tomato Basil Soup
Servings Prep Time
6-8servings 20minutes
Cook Time
2hours
Servings Prep Time
6-8servings 20minutes
Cook Time
2hours
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.
  3. Spread the tomatoes in 1 layer in a 15×10″ glass pyrex baking pan and roast for 45 minutes.
  4. In an 8-quart stockpot over medium heat, sauté 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.
  5. Add the canned tomatoes, basil, thyme, and chicken stock.
  6. Add the oven-roasted tomatoes, including the liquid from the Pyrex baking pan.
  7. Bring to a boil and simmer uncovered for 40 minutes.
  8. Season to taste. I love red pepper but you may want to decrease the quantity.
  9. NOTE: If you don’t like tomato skins, you can use a sieve to strain them out.
Recipe Notes

Serve hot.  Try adding parmesan or feta cheese to top it off. Store up to five days in the refrigerator.  This soup also freezes well. I often roast all my tomatoes at the end of the season and freeze them to use in recipes later in the year.  They are an excellent base for spaghetti and soups.

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