Malankara World

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Roasted Tomato Basil Soup

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
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Directions:

  1. 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.
  2. In a 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.
  3. Add the canned tomatoes, basil, thyme, and chicken stock.
  4. Add the oven-roasted tomatoes, including the liquid on the baking sheet.
  5. Bring to a boil and simmer uncovered for 40 minutes.
  6. Taste and add more seasonings if needed.

Note: You can Serve this soup hot or cold.

Skip butter and use canola oil if desired or if prohibited during lent.

Yield: Serves six to eight servings.

Total Preparation time: 1 hour and 50 minutes

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