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The next time I came over she made us the most wonderful, tasty, Roasted Tomato Basil Soup! She even roasted her own tomatoes.
Since then she has made the soup a couple of more times, and has purchased an immersion blender to help with the blending of the soup.
Her mom took this picture of her making the soup last week with her new immersion blender (we got very lucky and she brought the soup to my impromptu dinner party).
Here is the recipe:
Roasted Tomato Basil Soup
The Barefoot Contessa Cookbook, All rights reserved
Ingredients
3 pounds ripe plum tomatoes, cut in half
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
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 (my suggestion to her, which she followed, was to use an immersion blender). Taste for seasonings. Serve hot or cold.
I would definitely recommend this recipe.
I am submitting this recipe to the Grocery Cart Challenge Recipe Swap. If you found me through Gayle's Blog, welcome. I hope you enjoy my blog, the recipe and leave a comment.
