Description
A comforting classic made with roasted plum tomatoes and fresh basil, perfect for chilly evenings.
Ingredients
Scale
- 3 pounds ripe plum tomatoes, halved
- 1/4 cup good olive oil
- 1 tablespoon kosher salt
- 1.5 teaspoons black pepper
- 2 cups chopped yellow onions
- 6 cloves minced garlic
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper
- 1 can (28 oz) plum tomatoes
- 4 cups fresh basil leaves
- 1 quart chicken stock (or vegetable stock for a vegetarian version)
Instructions
- Prep the tomatoes: Preheat your oven to 400°F (200°C). Halve the ripe plum tomatoes and place them on a baking sheet.
- Roast the tomatoes: Drizzle the tomatoes with olive oil, then sprinkle with salt and black pepper. Roast in the oven for about 45 minutes, or until they’re caramelized and tender.
- Sauté the onions: While the tomatoes roast, heat a pot over medium heat. Add the chopped onions and sauté until they are translucent and softened, about 10 minutes.
- Add the garlic: Stir in the minced garlic and crushed red pepper, cooking for another minute or until fragrant.
- Combine the ingredients: Once roasted, add the fresh and canned tomatoes to the pot with the onions and garlic. Pour in the chicken stock and bring it to a simmer.
- Simmer the soup: Let everything simmer for about 20 minutes, allowing the flavors to meld beautifully.
- Blend the soup: Use an immersion blender or a standard blender to blend until smooth.
- Heat and serve: Return the soup to low heat, stir in the fresh basil leaves, and reheat gently before serving.
Notes
Garnish with fresh basil leaves, a drizzle of olive oil, or a splash of cream. Pairs well with crusty bread or grilled cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 7g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg