Best Roasted Tomato Basil Soup Ina Garten Recipes

Roasted Tomato Basil Soup Ina Garten image

Provided by crispychick

Categories Vegetable

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 lbs ripe plum tomatoes, cut in half
1/4 cup olive oil, plus
2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 teaspoons fresh ground black pepper
2 cups chopped yellow onions
6 garlic cloves, minced
2 tablespoons butter
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) can plum tomatoes (with their juice)
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leave
1 quart chicken stock or 1 quart water

Steps:

Preheat the oven to 400 degrees.
Toss together the tomatoes, 1/4 c olive oil, salt and pepper.
Spread the 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, the butter, and red pepper flakes for 10 minute 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 minute Pass through a food mill fitted with the coarsest blade.
Taste for seasonings.
Serve hot or cold.

Nutrition Facts : Calories 311.8, Fat 20.2, SaturatedFat 5, Cholesterol 15, Sodium 1440.5, Carbohydrate 27.8, Fiber 6.4, Sugar 14.4, Protein 8.7

ROASTED TOMATO BASIL SOUP BY INA GARTEN image

Categories Tomato

Number Of Ingredients 12

3 lbs. ripe plum tomatoes, cut in half lenghwise
1/4 cup plus 2 T good olive oil
1 T kosher salt
1 1/2 tsp freshly ground black pepper
2 cup chopped yellow onions (2 onions)
6 garlic cloves, minced
2 T unsalted butter
1/4 tsp crushed red pepper flakes
28 oz canned plum tomatoes w/juice
4 cups fresh basil leaves, packed
1 tsp fresh thyme leaves
1 quart chicken stock

Steps:

Preheat oven to 400 Toss together the tomatoes, 1/4 cup olive oil, salt & pepper. Spread tomatoes in one layer on baking sheet and roast for 45 minutes. In an 8 quart stockpot on medium heat, saute onions & garlic with 2 T olive oil, butter, & red pepper flakes for 10 minutes until onions start to brown. Add canned tomatoes, basil, thyme & chicken stock. Add roasted tomatoes including the liquid on the pan. Bring to a boil & simmer uncovered for 40 minutes. Pass through a food mill fitted with coarsest blade. Taste for seasonings