Yum, yum: Matt’s Mom’s Roasted Tomato Basil Soup

Tomatoes and basil are in high-season right now, and there are a thousand ways to enjoy them. Take some of your spare time this holiday Monday and whip up a batch of this delicious soup.

Here’s the back story from Matt’s Mom:

“My friend Maureen and I work out together, and when we test out a recipe that is great, we share it with each other. She passed this one on to me. This is a super recipe, since tomatoes are in season right now.”

Thanks, Mom!



Maureen’s Roasted Tomato Basil Soup

3 lbs. ripe plum tomatoes, cut in half lengthwise

¼ cup olive oil, plus 2 tbsp. reserved
1 tbsp. kosher salt
1½ tsp. freshly ground black pepper

2 cups yellow onions, chopped (about 2 medium)
6 garlic cloves, minced
2 tbsp. unsalted butter or margarine
¼ tsp. crushed red pepper flakes

1 (28 oz.) can plum tomatoes, with juice
4 cups fresh basil leaves (packed)
1 tsp. fresh thyme leaves
4 cups chicken stock (can substitute vegetable stock or water)

1. Preheat oven to 400 degrees Fahrenheit
2. Toss together tomatoes, ¼ cup olive oil, salt and pepper.
3. Spread tomatoes in one layer on a baking sheet and roast for 45 minutes.
4. In a large stockpot over medium heat, saute onions and garlic with remaining olive oil, butter and red pepper flakes, until onions start to brown (about 10 minutes).
5. Add canned tomatoes, basil, thyme and stock or water.
6. Add oven-roasted tomatoes, including any liquid on the baking sheet.
7. Bring to a boil and simmer, uncovered, for 40 minutes.
8. Pour soup into a blender, or use a hand-blender or food mill to coarsely puree.
9. Adjust seasonings to taste, serve garnished with goat cheese and croutons. Can also serve cold.

Happy Labour Day!

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