Posts Tagged "soup"
Weekend dinner #2: Roasted Tomato Basil Soup
I happened upon today’s recipe while reading yumsugar. I was looking for a chicken enchilada recipe then I started thinking more about it and how great it would be with a turkey panini. Doesn’t that sound awesome? I wouldn’t know because I didn’t know that the bread in the house had gone bad. All of them so there was no panini for me this time because I didn’t want to make a second trip to the grocery store. But there are leftovers so hopefully I can make one tomorrow.
The recipe is from my mom’s favorite Food Network chef, Ina Garten. It’s a really simple recipe and don’t be put off by the food mill step. I used an immersion stick blender just fine. As always, I halved my recipe.
Roasted Tomato Basil Soup
by Ina Garten
makes 3 – 4 servings
1 1/2 pounds ripe plum tomatoes, cut in half (I used roma tomatoes)
1/4 cup plus 2 tablespoons good olive oil
1/2 tablespoon kosher salt
3/4 teaspoons freshly ground black pepper
1 cup chopped yellow onions (1/2 large onion)
3 garlic cloves, minced
1 tablespoon unsalted butter
1/8 teaspoon crushed red pepper flakes
1 (14-ounce) canned plum tomatoes, with their juice (I used fire roasted tomatoes)
2 cups fresh basil leaves, packed
1/2 teaspoon fresh thyme leaves
2 cups chicken stock
Directions
1. Preheat the oven to 400 degrees F.
2. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
I took my tomatoes out before 45 minutes were up. There was some burning on the baking sheet so I’d keep my eye on them
3. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
4. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.
5. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold. Remember, a food mill is not necessary. A immersion stick blender works just fine.
Instead of my panini, I had some mozzarella garlic bread [the Pepperidge Farms frozen ones] that tasted great with the soup. It comes out a little thick, like a bisque, but if you’d like it a little thinner and more soup like, just add more chicken stock.
I’d definitely make this again, especially since I love basil. It’s a full-bodied soup and now that I made it I’m realizing that canned soup is such a poor substitute.
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