Sunday, December 27, 2009

Roasted Tomato Basil Soup

1 #10 Can Diced Tomatoes in Juice, Drained, liquid reserved
1/4 C Olive Oil
1 T Kosher Salt
1 1/2 t Pepper
1/2 t Red Pepper Flakes
2 C Onion, Chopped
8 Garlic Cloves, Chopped
2 T Butter
4 C Fresh Basil Leaves, Packed
1 T Fresh Thyme
1 Quart Chicken Stock

Preheat oven to 400 degrees. Drain diced tomatoes, reserving liquid for later. Toss diced tomatoes together with olive oil, salt and pepper. Spread 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 T olive oil, butter and red pepper flakes for 10 minutes or until the onions begin to brown. Add the roasted tomatoes with the liquid from the baking sheet and the reserved liquid, the basil, thyme and chicken stock. Bring to a boil and simmer uncovered for 40 minutes. Using an immersion blender, food processor or blender, blend soup until smooth. Taste for additional seasonings. serve hot or cold. Can garnish with fresh basil pesto, a garlic crouton or a basil leaf. Serves 8-10

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