Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is my version of a recipe on Barefoot Contessa. I tried looking for that recipe online but was unable to find it so decided to make my own and it turned out pretty good.

Ingredients Nutrition

Directions

  1. Pre heat over to 350°F.
  2. cut tomatoes in to halves (Smaller pieces for larger tomatoes) and place on a baking sheet.
  3. Drizzle extra virgin olive oil on the tomatoes and sprinkle with salt and pepper.
  4. Add the whole garlic cloves to the tomatoes and bake in the oven for 45 min to 1 hr until tomatoes are tender and juicy.
  5. Remove the tomatoes and garlic and place in a blender and add basil leaves.
  6. blend until smooth.
  7. Add extra virgin olive oil and butter to a soup pot and fry the chopped onions until translucent (a couple of minutes).
  8. Add red pepper flakes.
  9. Add flour to the onions and stir using a spatula or wooden spoon to make sure there are no lumps.
  10. Let cook for a minute until raw flour smell disappears.
  11. Add the vegetable broth, tomato basil paste and milk.
  12. Mix well and let it simmer for a few more minutes.
  13. Serve hot.

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