Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, roasted tomato basil soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Roasted Tomato Basil Soup is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Roasted Tomato Basil Soup is something that I have loved my entire life. They’re fine and they look wonderful.
Low Prices on Campbells Condensed Tomato Soup. Free UK Delivery on Eligible Orders Looking For Tomato Basil? We Have Almost Everything on eBay. Peel and chop the roasted tomatoes and add to the cooked onion mixture in the pan along with the remaining stock.
To get started with this particular recipe, we have to first prepare a few components. You can have roasted tomato basil soup using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Tomato Basil Soup:
- Get 6 large hothouse tomatoes, seeded and sliced into 4
- Take 1 large onion, chopped
- Get 1 can sliced tomatoes (28oz.), with their juices
- Get 1 tbsp kosher salt
- Prepare 1 1/2 tsp black pepper
- Prepare 6 clove garlic, minced
- Prepare 2 tbsp unsalted butter
- Prepare 1/4 tsp red pepper flakes
- Make ready 1 bunch basil leaves
- Take 1 tsp fresh thyme leaves
- Take 8 cup chicken stock
- Get 1/4 cup olive oil
- Get 2 tbsp olive oil, to sauté
- Prepare 3/4 cup heavy whipping cream
You'll never want to go back to the canned stuff after you try this. Delia's Roasted Tomato Soup with Puree of Basil and Olive Croutons recipe. At first you're going to think 'Why roast tomatoes, just for soup?' but I promise you that once you've tasted the difference you'll know it's worth it - especially in the spring when it's hard to get really ripe, full-flavoured tomatoes. And roasting really isn't any trouble, it just means time in the Roasted tomato and basil soup.
Steps to make Roasted Tomato Basil Soup:
- Preheat oven to 400°F. In a bowl, toss the seeded sliced tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes,in one layer on a baking sheet and roast for 45 minutes.
- Meanwhile, in a large pot over medium heat, using the 2 tablespoon olive oil and 2 tablespoon butter, saute the onions, garlic, and red pepper flakes for 10 minutes until the onions start to brown.
- Add the canned tomatoes, basil, thyme, and chicken stock. Turn down the heat to low.
- Remove the roasted tomatoes out of the oven when done. Carefully peel off the skin on all of the tomatoes. Add the tomatoes, including the liquid from the baking sheet to the pot mixture.
- Turn the heat back up to medium and bring the pot to a boil.
- Add the heavy cream into the pot and simmer uncovered for 40 minutes.
- Use a blender to chop the tomatoes into smaller pieces and pulse it for 1 second on and 1 second off. Do this three times.
- Season with more salt and pepper if needed. Add chopped fresh basil to garnish. Serve hot.
At first you're going to think 'Why roast tomatoes, just for soup?' but I promise you that once you've tasted the difference you'll know it's worth it - especially in the spring when it's hard to get really ripe, full-flavoured tomatoes. And roasting really isn't any trouble, it just means time in the Roasted tomato and basil soup. Try our delicious roasted tomato and basil soup! Chop tomatoes and onion, squash garlic cloves and place all onto. This is a tomato basil soup where you don't need any heavy creams or a roux because it's just perfect with the roasted veggies!
So that’s going to wrap this up with this special food roasted tomato basil soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
