Roasted Tomato Basil Soup (without any cream)
November 5, 2008
I was at the grocery store yesterday (imagine that), and Campari tomatoes were buy one, get one free (run to Publix now). It inspired me to share with you my favorite Roasted Tomato Basil Soup recipe. This is so easy to prepare and bursting with flavors. And for those of you watching your weight or don’t like creamy soups, this soup has no cream, milk or half-and-half.
Roasted Campari Tomato-Basil Soup
Prep: 15 minutes
Cook: 1 hour, 20 minutes
Yield: 6 to 8 servings
2 (16-ounce) containers compari tomatoes, cut in half
4 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/2 teaspoons freshly ground black pepper
1 cups chopped yellow onions
4 garlic cloves, minced
1 tablespoon butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, undrained
4 cups chicken broth
Preheat the oven to 400F degrees. Toss together the tomatoes, 2 tablespoons olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 30 to 40 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic in remaining 2 tablespoons of olive oil, butter and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil and chicken broth. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer, uncovered for 30 minutes. Serve hot or cold.