Roasted Tomato Basil Soup

Name: Roasted Tomato Basil Soup
Total time: 900 s
Yield: 6 servings
Cuisine: American
Ingredients: 6 large hothouse tomatoes, seeded and sliced into 4; 1 large onion, chopped; 1 can sliced tomatoes (28oz.), with their juices; 1 tbsp kosher salt; 1 1/2 tsp black pepper; 6 clove garlic, minced; 2 tbsp unsalted butter; 1/4 tsp red pepper flakes; 1 bunch basil leaves; 1 tsp fresh thyme leaves; 8 cup chicken stock; 1/4 cup olive oil; 2 tbsp olive oil, to sauté; 3/4 cup heavy whipping cream

Jacqueline @jaklynmela7

Vacaville, California

I make this soup for my family on rainy days and they always love it! I first had Tomato and Basil Soup at a restaurant in Reno and fell in love with it, so I tried to recreate it when I got home. I think I got really close because my husband LOVES this soup now too!

Jacqueline @jaklynmela7

Vacaville, California

Saved

Ingredients

15 mins

6 servings

6large hothouse tomatoes, seeded and sliced into 4
1large onion, chopped
1 cansliced tomatoes (28oz.), with their juices
1 tbspkosher salt
1 1/2 tspblack pepper
6 clovegarlic, minced
2 tbspunsalted butter
1/4 tspred pepper flakes
1 bunchbasil leaves
1 tspfresh thyme leaves
8 cupchicken stock
1/4 cupolive oil
2 tbspolive oil, to sauté
3/4 cupheavy whipping cream

Saved

Steps

15 mins

1

Preheat oven to 400°F. In a bowl, toss the seeded sliced tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes,in one layer on a baking sheet and roast for 45 minutes.
2

Meanwhile, in a large pot over medium heat, using the 2 tablespoon olive oil and 2 tablespoon butter, saute the onions, garlic, and red pepper flakes for 10 minutes until the onions start to brown.
3

Add the canned tomatoes, basil, thyme, and chicken stock. Turn down the heat to low.
4

Remove the roasted tomatoes out of the oven when done. Carefully peel off the skin on all of the tomatoes. Add the tomatoes, including the liquid from the baking sheet to the pot mixture.
5

Turn the heat back up to medium and bring the pot to a boil.
6

Add the heavy cream into the pot and simmer uncovered for 40 minutes.
7

Use a blender to chop the tomatoes into smaller pieces and pulse it for 1 second on and 1 second off. Do this three times.
8

Season with more salt and pepper if needed. Add chopped fresh basil to garnish. Serve hot.