Roasted Tomato Basil Soup
Roasted Tomato Basil Soup

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, roasted tomato basil soup. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Roasted Tomato Basil Soup is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Roasted Tomato Basil Soup is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook roasted tomato basil soup using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Tomato Basil Soup:
  1. Get 6 large hothouse tomatoes, seeded and sliced into 4
  2. Prepare 1 large onion, chopped
  3. Prepare 1 can sliced tomatoes (28oz.), with their juices
  4. Prepare 1 tbsp kosher salt
  5. Get 1 1/2 tsp black pepper
  6. Make ready 6 clove garlic, minced
  7. Make ready 2 tbsp unsalted butter
  8. Make ready 1/4 tsp red pepper flakes
  9. Take 1 bunch basil leaves
  10. Get 1 tsp fresh thyme leaves
  11. Make ready 8 cup chicken stock
  12. Take 1/4 cup olive oil
  13. Prepare 2 tbsp olive oil, to sauté
  14. Get 3/4 cup heavy whipping cream

Chop tomatoes and onion, squash garlic cloves and place all onto. This rich soup blends the flavours of garden fresh basil and oven roasted tomatoes. This roasted tomato soup with basil is my favorite soup ever! It's packed with a ton of flavor from roasting the tomatoes in the oven.

Instructions to make Roasted Tomato Basil Soup:
  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.

This roasted tomato soup with basil is my favorite soup ever! It's packed with a ton of flavor from roasting the tomatoes in the oven. Also, the fresh basil complements the soup perfectly. There's nothing better than this soup on a cool evening to warm you up. Delia's Roasted Tomato Soup with Puree of Basil and Olive Croutons recipe.

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