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Recipes - Roasted Tomato Basil Soup

Recipe Name

Roasted Tomato Basil Soup

Submitted by

Guest

Recipe Description

As featured on Annie's Eats blog.

Quantity	10	Quantity Unit	cups	Servings
Prep Time (minutes)	20	Cook Time (minutes)	95	Ready In (minutes)	115

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



6	large whole (3" dia)	Tomatoes (seeded)
1/2	can (28 fl oz)	tomatoes canned,crushed w/ basil
3	tablespoons	olive oil
1	tablespoon	butter
1 1/8	large	Onion, chopped
3	clove	garlic minced
12	tablespoons	basil, fresh
1	tablespoon	thyme, fresh, minced
2	cups	chicken broth (10.5 ounce can)

Steps

Sequence	Step

1	Preheat the oven to 400˚ F. Combine the tomato halves, ¼ cup of olive oil, salt and pepper in a large bowl; toss well to combine. Spread the tomato halves out on a large baking sheet. Roast the tomatoes for 45 minutes. In a large stockpot or Dutch oven over medium heat, combine the remaining 2 tablespoons of olive oil with the butter and heat until the butter is melted. Add the onions, garlic and red pepper flakes to the pot and cook, stirring occasionally, until slightly soften, about 7-10 minutes. Add in the canned tomatoes, roasted tomatoes, basil, thyme and chicken stock. Bring the mixture to a boil. Lower the heat and simmer, uncovered, 40 minutes. Use an immersion blender to puree the soup until completely smooth. (Alternatively, you can use a blender or food processor. If you do, be sure to vent the steam and be very careful not to spill the hot liquid!)

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