This was so good and perfect for the recently cooler weather! I could have eaten the roasted tomatoes straight off of the baking sheet.
Roasted Tomato & Basil Soup
recipe & bottom image from SpoonForkBacon
Makes 7 cups
INGREDIENTS
1 ½ lbs Roma tomatoes, sliced lengthwise
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 medium yellow onion, diced
4 garlic cloves, minced
1 tablespoon fresh thyme, minced*
1 (28 ounce) can crushed tomatoes
2 cups basil leaves, roughly chopped
2 tablespoons dried basil*
1 tablespoon sugar
2 cups low sodium chicken broth
salt and pepper to taste
2/3 cup heavy cream {I did not have cream. I mixed in about 4 oz cream cheese but thought it was great without it}
garnish:
basil
feta cheese, crumbled.
*I did have fresh basil but not fresh thyme or dried basil. I used extra fresh basil and about a 1/2 tablespoon Italian spice mix.
DIRECTIONS
1. Preheat oven to 375°F.
2. Spread tomato halves onto a baking sheet and drizzle with olive oil. Season generously with salt and pepper.
3. Roast tomatoes for about 1 hour.
4. While tomatoes are in the oven, melt the butter in a large pot over medium-high heat.
5. Add onion and sauté for 5 minutes.
6. Stir in the garlic and thyme and sauté for another 5 minutes.
7. Add crushed tomatoes, basils and sugar. Season with salt and pepper.
8. Stir the mixture and reduce the heat to medium or medium-low and simmer for 10 minutes, covered.
9. Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
10. Continue to simmer soup, covered, for about 30 minutes, stirring occasionally.
11. Carefully pour soup into a blender and blend until smooth. {Immersion blender party! Get one!}
12. Pour soup back into the pot and stir in the cream until fully incorporated.
13. Simmer the soup for 3 minutes before ladling into bowls.
14. Top each soup with a sprinkle of feta cheese and basil and serve hot.
1 ½ lbs Roma tomatoes, sliced lengthwise
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 medium yellow onion, diced
4 garlic cloves, minced
1 tablespoon fresh thyme, minced*
1 (28 ounce) can crushed tomatoes
2 cups basil leaves, roughly chopped
2 tablespoons dried basil*
1 tablespoon sugar
2 cups low sodium chicken broth
salt and pepper to taste
2/3 cup heavy cream {I did not have cream. I mixed in about 4 oz cream cheese but thought it was great without it}
garnish:
basil
feta cheese, crumbled.
*I did have fresh basil but not fresh thyme or dried basil. I used extra fresh basil and about a 1/2 tablespoon Italian spice mix.
DIRECTIONS
1. Preheat oven to 375°F.
2. Spread tomato halves onto a baking sheet and drizzle with olive oil. Season generously with salt and pepper.
3. Roast tomatoes for about 1 hour.
4. While tomatoes are in the oven, melt the butter in a large pot over medium-high heat.
5. Add onion and sauté for 5 minutes.
6. Stir in the garlic and thyme and sauté for another 5 minutes.
7. Add crushed tomatoes, basils and sugar. Season with salt and pepper.
8. Stir the mixture and reduce the heat to medium or medium-low and simmer for 10 minutes, covered.
9. Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
10. Continue to simmer soup, covered, for about 30 minutes, stirring occasionally.
12. Pour soup back into the pot and stir in the cream until fully incorporated.
13. Simmer the soup for 3 minutes before ladling into bowls.
14. Top each soup with a sprinkle of feta cheese and basil and serve hot.
