Tomato soup is a cold-weather classic. I've bumped it up a notch using roasted plum tomatoes, basil and chili flakes. The result is a spicy soup with complex flavour. This soup is so thick it could easily double as pasta sauce - I can totally picture this paired with Italian sausage for a smashing lasagna! Try it, it's comfort in a bowl!
Roasted Tomato Soup
Inspired by the Barefoot Contessa
2 lbs plum tomatoes, cut in half lengthwise
salt and pepper to taste
1/4 teaspoon chili flakes
3 tablespoons olive oil
2 cups onions, chopped
6 cloves garlic, minced
28 oz can diced tomatoes (with juice)
2 tablespoons dried basil
4 cups chicken stock
Preheat oven to 450oF. Line a baking sheet with parchment paper and spread the tomato halves face up. Season with salt, pepper and chili flakes; drizzle with 2 tablespoons of olive oil. Roast in oven for approximately 45 minutes.
Once tomatoes are roasted, heat remaining olive oil in a large pot over medium heat. Sauté the onions and garlic for about 10 minutes, until golden-brown. Add canned tomatoes, dried basil, chicken stock and roasted tomatoes and bring to a boil. Lower heat and simmer for approximately 45 minutes.
Cool in fridge overnight or bring to room temparature. Working in small batches purée soup using blender of food processor.
*Warning: Do not blend hot liquids! Built up steam can blow the lid right of the blender making a nasty mess, not to mention the burns that would result!
Yield: 8 cups
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