Pass on the best custom made tomato soup I've at any point had was from Ina Garten. So this Roasted Tomato Soup formula is a free adjustment of hers. It's easy to make, utilizes fundamental wash room fixings and is stacked in flavor from the succulent ready tomatoes and basil!
The initial step for the broiled tomato soup is to cook the tomatoes. You need to search for Roma or plum tomatoes, which are the oval molded tomatoes, and locate the most ready ones you can get. At that point cut them down the middle, shower olive oil, salt and pepper over them and dish.
- 3 pounds ripe plum tomatoes cut in half lengthwise
- 1/4 cup extra virgin olive oil + 2 tablespoons
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large onion chopped
- 6 garlic cloves minced
- 1/4 teaspoon crushed red pepper flakes
- 1 28-ounce canned tomatoes with their juice
- 1 ½ cups fresh basil leaves packed
- 1 sprig rosemary
- 1 quart vegetable broth
Instructions
- Preheat the oven to 425°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 35-40 minutes.
- Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add onions and red pepper flakes, and cook, stirring occasionally until the onions are translucent, about 10 minutes. Add the garlic and sauté for 1 more minute. Add the canned tomatoes, basil, rosemary and vegetable broth.
- Transfer the oven-roasted tomatoes (and their liquid) into the stockpot. Bring the mixture to a boil and simmer uncovered for 40 minutes. Use an immersion blender or regular blender to blend the soup to a smooth consistency.
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