Roasted Tomato Basil Soup
This recipe creates a rich and flavorful tomato basil soup by roasting fresh plum tomatoes to enhance their sweetness, then simmering them with sauteed aromatics, canned tomatoes, and herbs. The soup is finished by passing it through a food mill for desired texture before seasoning.
Equipment
- 1 Baking Sheet
- 1 8-Quart Stockpot Or large pot
- 1 Food Mill Fitted with the coarsest blade
- 1 Knife and Cutting Board
- 1 Spatula or wooden spoon
Ingredients
Main
- 3 pounds ripe plum tomatoes cut in half lengthwise
- 1/4 cup plus 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions 2 onions
- 6 garlic cloves minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1 28-ounce canned plum tomatoes, with their juice
- 4 cups fresh basil leaves packed
- 1 teaspoon fresh thyme leaves
- 1 quart chicken stock or water
Instructions
- Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup 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 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. 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 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
Notes
Using ripe plum tomatoes for roasting is key to achieving a deep, sweet flavor base. The roasting process concentrates their natural sugars. A food mill provides a specific texture; if unavailable, an immersion blender or standard blender can be used, but straining afterwards might be necessary for a smoother consistency, as it won't remove seeds and skins as effectively. Simmering the soup uncovered allows it to reduce slightly, intensifying flavors. Adjust salt and pepper carefully after passing through the food mill. For a vegetarian version, use vegetable stock or water.