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Cook1 hr 30 mins
I love soup, but never really liked tomato soup out of the can. This totally changed it for me. It's from the Barefoot Contessa.
- 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
- 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.
Easy to do!
Excellent! I use my garden plum tomatoes and fresh garden basil and thyme for this recipe. Other then that I stick to the Contessaâ€™s recipe, you canâ€™t go wrong. I freeze most of it for the colder months, works out well. So donâ€™t be afraid to freeze this soup.
I used my own freshly prepared vegetable stock for this recipe. I also roasted the onions and the garlic along with the tomatoes. The fresh basil I stirred into the soup pot a minute before serving. Didn't add the pepper flakes. The roasting really mellowed the flavor of the toms. I'll save this recipe for summer when there's a surplus of tomatoes looking for a good home.