CommunityRecipes

Actions

Recipe: Chunky Tomato and Basil Soup (01.12.15)

Default-Image_1280x720.png
Posted at 12:04 PM, Jan 12, 2015
and last updated 2015-01-12 14:35:21-05

Chunky Tomato and Basil Soup

  • 3 pounds tomatoes, cut in half lengthwise
  • 1/4 cup olive oil
  • 2 tablespoons butter
  • 1 large onion, diced
  • 6 garlic cloves, minced
  • 1 (28-ounce) diced tomatoes, with their juice
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • 4 cups vegetable or chicken stock
  • 2 cups fresh basil leaves, packed

Directions

  1. Preheat the oven to 400 degrees F.
  2. Toss together the tomatoes with the olive oil, salt, and pepper. Spread the tomatoes on a baking sheet. Roast for 25 minutes.
  3. In a Dutch oven over medium heat, melt the butter.
  4. Saute the onions and garlic with salt and pepper for 5-6 minutes until softened.
  5. Add the canned tomatoes, thyme, dried basil, red pepper flakes and vegetable or chicken stock.
  6. Add the oven-roasted tomatoes, including the liquid on the baking sheet.
  7. Bring to a boil; simmer uncovered for 20 minutes.
  8. Add fresh basil just before serving.

Note: Serve with toasted baguette.