Tomato Basil Soup
From Wincel Wiki
This is a good hearty soup for a cold winter day, that pairs nicely with a grilled cheese sandwich.
- 3 lbs. Ripe Roma Tomatoes.
- 1/4 Cup Olive Oil
- 1 Tablespoon Kosher Salt (Or Healthy Sea Salt)
- 1 1/2 Teaspoons freshly ground Black Pepper
- 2 Cupped Chopped Yellow Onions
- 6 Garlic Cloves, minced
- 2 Tablespoons Butter
- 1/4 Teaspoon Crush Red Pepper Flakes
- 1 28oz can of cooked tomatoes, with the juice
- 4 Cups fresh Basil Leaves (Or about 3 Tablespoons dried works as well)
- 1 Teaspoon fresh thyme leaves
- 1 Quart Chicken Stock (Or Water)
Preheat the oven to 400°F.
Roast the Tomatoes
- Slice Roma Tomatoes length wise.
- In a bowl, Toss together with 1/4 cup Olive Oil, salt and Pepper.
- Lay Face down on cookie sheet, and poor the olive oil left in the bowl over the tomatoes.
- Roast for 45-50 minutes.
Start the Main Soup
- Put a Stockpot on medium heat
- Saute the Onions, and Garlic with 2 Tablespoons of olive oil
- Add the Butter, and red pepper flakes and cook about 10 minutes, until onions start to brown.
- Add the canned tomatoes, basil, thyme, and chicken stock.
- Add the oven-roasted tomatoes, including the liquid left in the cookie sheet.
- Bring entire soup to a boil, and then simmer uncovered for 40 minutes.
- When done, let cool down enough to handle. And blend in Vitamix, or blender until smooth.
A few Tips
- Some stores don't have food scale, so grab about enough to cover a cookie sheet when sliced in half. Should not be packed, but no space between the tomatoes either. This is roughly 10-12 Tomatoes. You can also use any plum tomatoes (Tomatoes with a lot of flesh, low juice)
- You can substitute chicken stock with vegetable broth, water, or bullion.
- 4 Cups of fresh basil is hard to find, and you really use as much/little as you like. I find 3 Tablespoons of dried is perfectly fine.
- Before you blend, the soup looks ugly. But afterwards, should be creamy looking, and a nice color. You can also add a little milk, or half/half if you prefer bisque.