Tomato Basil Soup

September 7, 2009 at 11:16 am 1 comment

In the late summer, nothing is better than a tomato fresh out of the garden.  They are so red and flavorful – I wish I could enjoy them all year long. It seems that during the winter months I must forget just exactly how good vine-ripened tomatoes are because each summer I am amazed at their beautiful deep red color. We are certainly enjoying our homegrown fresh tomatoes this season, but have also been discussing ways to preserve summery tomato goodness. I have a few whole tomatoes in a ziploc bag in the freezer, which I hope to use in soups or stews this winter. We also decided to prepare and freeze a tomato basil soup.

Tomato Basil Soup ingredients

Tomato Basil Soup ingredients

Ingredients

  • approx 3 pounds ripe tomatoes, cut in halves or quarters depending on size
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups yellow onion, chopped
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart chicken stock or water

Preheat oven to 400 degrees F. On a baking sheet, arrange the tomatoes in one layer. Drizzle tomatoes with 1/4 cup olive oil and then add salt and pepper. Gently mix on baking sheet. Roast for 45 minutes.

Before Oven-Roasting

Before Oven-Roasting

After Oven-Roasting - and they smell so good in between!

After Oven-Roasting - and they smell so good in between!

In a 6- or 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for approx 10 minutes or 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. Using an immersion blender, puree the soup to the consistency of your liking. Taste for seasonings.

Tomato Basil Soup - simmering

Tomato Basil Soup - simmering

Tomato Basil Soup - after the immersion blender

Tomato Basil Soup - after the immersion blender

This soup can be served hot or cold, with or without a splash of whole cream.  We enjoyed one small serving and then froze the remainder in three 3-cup containers. We are looking forward to enjoying the soup on cool fall nights over the next couple of months.

Ready to freeze

Ready to freeze

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Entry filed under: Dinner, French, Italian, Lunch.

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1 Comment Add your own

  • 1. Soup Potluck | Play. Love. Laugh. Repeat.  |  December 6, 2013 at 5:42 pm

    […] of the show were baked potato soup, minestrone w/ pesto, southwestern chicken tortilla soup and Roasted Tomato Basil Soup made by yours truly, adapted from the linked recipe. Make sure to check the original link for the […]

    Reply

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