ROASTED TOMATO BASIL SOUP
I have reduced it.
http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe/index.html
ROASTED TOMATO BASIL SOUP
Keywords: soup/stew
Ingredients
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 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
- 1 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves (I used rosemary instead and it was very good.)
- 1 quart chicken stock or water
Instructions
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. (There will be a lot of juice from the salt.)
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 or put all into your crockpot and let cook on low. Puree so soup is still course. Taste for seasonings. Serve hot or cold.