Roasted Tomato Basil Soup Ina Garten

“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.”
READY IN:
1hr 45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400 degrees.
  2. Toss together the tomatoes, 1/4 c olive oil, salt and pepper.
  3. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  4. 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.
  5. Add the oven roasted tomatoes, including the liquid on the baking sheet.
  6. Bring to a boil and simmer uncovered for 40 minute Pass through a food mill fitted with the coarsest blade.
  7. Taste for seasonings.
  8. Serve hot or cold.

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