Well currently, in Denver, it's a brisk 43 degrees and has been raining for 12 hours. Nothing sounds better than hot tomato soup in that kind of weather. Okay, maybe some grilled cheese sandwiches too but anyways. I went back to the archives and pulled this baby out.
I posted a picture of the beautiful roasted tomatoes on Instagram last night and to my surprise a lot of you wanted the recipe! So, it's an oldie but now a goodie. Enjoy!
- 3 pounds ripe plum tomatoes, cut in half
- 1/4 cup plus 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter (or Ghee for paleo)
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) can plum tomatoes, with the juice
- 4 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves (I used 1/4 teaspoon dried)
- 1 quart chicken stock
- Preheat oven to 400 degrees. Toss together the sliced plum tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, butter and red pepper flakes for 10 minutes, until the onions brown.
- Add the canned tomatoes, basil, thyme and chicken stock.
- Add the oven-cooked tomatoes, including the liquid from the baking sheet.
- Bring to a boil and simmer uncovered for 40 minutes.
- Pass through a food mill (I used a blender for like 2 seconds)
- I accidently mixed the dried basil and thyme up. Big mistake people. I added a can of tomato paste and more garlic. Don't do this people. Read the labels. You'll regret the mistake every thyme. haha. Get it?
- Okay...enough with the jokes, Enjoy!!
the finished product.
the secret to tomato basil soup, cline red wine. I had it when I made it last year and I had some last night. It's so so good.