A couple weeks ago Matthew and I had a tomato soup and grilled cheese night! It was so much fun because Matthew absolutely loves tomato soup but has never had it homemade. Crazy, right? Until I realized I'd never made it myself. I found this amazing recipe by the one and only Ina Garten ,which I actually used again a couple days ago. If you're a tomato soup lover this one will knock your socks off!
Roasted Tomato Basil Soup
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) canned plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
- 1 quart chicken stock or water
Preheat the oven to 400 degrees F. 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.
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. 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. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
This recipe is really easy to make..just make sure you have a food mill. The first time I made it I didn't use the coarsest blade but it was still amazing. The second time, I did use it and loved how much more basil I got in the soup. I'm telling you, you have to try this! We also had a swiss and mushroom grilled cheese sandwich and a salad with apple, blue cheese and walnuts. yum yum!
Have a lovely weekend everyone!
and make sure to enter the giveaway for the Orient Automatic Watch!