Thursday, October 20, 2011

Roasted Tomato Basil Soup

I’ve been looking high and low for the perfect tomato soup recipe. And this one just might be it. Roasted Tomato Basil Soup is one of my all-time favorite soups. Don’t be intimidated by the roasting part of the recipe. Roasting tomatoes is so easy and really brings out the best flavor. If you’re lucky enough to have any leftovers, put it in the freezer so you can enjoy a tasty meal without doing any work.

Roasted Tomato Basil Soup
Serves 4 to 6

2 ½ pounds Roma tomatoes, cut in half lengthwise
4 tablespoons olive oil, divided
Salt and pepper, to taste, for seasoning tomatoes
1 medium onion, chopped
4 cloves of garlic, minced
Dash of red pepper flakes
1 cup freshly chopped basil
1 (15 ounce) can diced tomatoes
4 cups vegetable broth (you can use chicken broth)
Salt and pepper, to taste

Preheat oven to 400 degrees. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.

In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 203 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil and vegetable broth. Stir in the roasted tomatoes. Cook for about 30minutes over medium-low heat.

Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.

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