Joke in my house is I love making soups but rarely have more than a bowl. I made another batch of Oven Roasted Tomato Soup. Love this soup you can add after things like rice (my favorite because Mom used to make Campbell’s tomato soup with milk and add rice after), corn, cilantro and more to tweek depending on your mood.
Note that I tried a can of the Campbell’s soup and ugg kind of like when I tried Mcdonalds what did I just eat a while back. Makes you think about younger taste buds.
Roasted Tomato Basil Soup
One day when I was feeling like a bowl of what Mom used to make, Campbell tomato soup with rice and saltine crackers on the side, I thought she was a genius. I had not had that in years, wonder why, and this is a far cry from condensed soup and white rice but it still gave me that feeling.
Thank you Ina Garten, I saw you make this on your show and it quickly became a staple in our house.
This is a great starter or complete meal on a cold winter day, I have even had a cold bowl in the height of the summer heat. If plum tomatoes are 99 cents a pound it’s a no brainer soup will soon be on the stove. We tried to grow our own last summer but the ground hogs quickly discovered them along with the rest of the garden. I used to put it in canning jars for my parents but as age took over they started opening them with can openers so I switched to screw top Tupperware, even then it was a challenge.
Hope you enjoy as much as I do.
Prep Time: 15 to 30 minutes if you like to talk and goof off when you prep.
Cook Time: 1 hr 35 minutes to 2 hours
Serves: 6 to 8 servings
- 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 – about 2 onions
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter
- A good pinch of crushed red pepper flakes about 1/4 teaspoon
- 1 (28-ounce) canned whole plum tomatoes, with their juice
- 4 cups fresh basil leaves packed (save small amount for garnish)
- 1 teaspoon fresh thyme leaves
- 1 quart chicken or vegetable stock
- Add a red pepper sliced in half and seeded and white vein removed or two to the tomatoes while roasting
- 3-4 cups fresh Cilantro or mix of both basil and cilantro.
- Fresh or frozen corn (use if using cilantro the combo is great)
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper I also add a small amount of dried basil or even crushed dried rosemary. Spread the tomatoes in 1 layer on a baking sheet, drizzle any left oil mixture and roast for 45-55 minutes. I like them to get caramelized.
In an 8-quart stockpot over medium heat, sauté the onions with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown add and garlic for about 30 seconds . Add the canned tomatoes, basil/cilantro, 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. Return to pot add corn at this time and simmer for about 10-15 minutes until corn is cooked. Chiffonade small amount of the basil and sprinkle over soup when served. Serve hot or cold.
Chiffonade :Arrange the leaves in a stack, roll them up cigar-style, and slice the roll as thinly as you can. The word for this technique (should you care to brush up on your French while you slice) is chiffonade (shihf-uh-NAHD).
I have a friend who put into blender instead of food mill but I think it got too creamy or smooth.