Friday, November 20, 2009

Roasted Tomato Soup

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

7 comments:

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  2. Tomato soup is one of my favorite things! Love that you roasted them and put in chilli flakes. Yum. Sounds awesome. I'll try making it.

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  3. I love this recipe,great comfort food.

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  4. Please keep posting!! Your food looks so good!!

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  5. Ahh yummy recipe. simply best. Very impressive.

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  6. Hot liquids in the blender...I think we've all done that once and discovered the drama that quickly follows. Thanks for the reminder!

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