I sincerely hope you all aren’t tired of tomato basil recipes. I know this is the second Meatless Monday in a row to feature the combination, but in my opinion, it’s truly one of summer’s best. And, just to let you know, they’ll be at least a couple more tomato basil recipes before August is out.
But soup in the middle of summer? Absolutely. I mean, this is when tomatoes and basil are at their best and peak ingredients make peak food. Then you go and roast those perfect tomatoes and oh man, prepare yourself for unbelievably pure and rich flavor. With just a few other ingredients, most of them pantry staples, this hearty, savory soup is a cinch. If you’re still not convinced, let me put it this way–this soup is a perfect pairing for grilled cheese. And who doesn’t love grilled cheese, right?
Roasted Tomato Basil Soup
slightly adapted from Ina Garten via Food Network
3 lbs. ripe plum tomatoes, cut in half lengthwise
1/4 c. plus 2 TBSP olive oil
1 TBSP sea salt
1 1/2 tsp. fresh black pepper
2 c. chopped yellow onions (2 onions)
6 garlic cloves, minced
2 TBSP unsalted butter (replace with olive oil for vegan soup)
1/2 tsp. crushed red pepper flakes
1 (28-oz.) can plum tomatoes, with juice
4 cups fresh basil leaves, packed
1 tsp. fresh thyme leaves
1 qt. vegetable broth
1. Preheat the oven to 400 degrees F. Toss
together fresh tomatoes, 1/4 c. olive oil, salt, and pepper. Spread the
tomatoes in a single layer on a baking sheet and roast for 45 minutes.
2. In a large stockpot over medium heat, sauté the onions and
garlic with remaining olive oil, butter, and red pepper
flakes for 10 minutes. Once the onions start to brown, add in canned
tomatoes, basil, thyme, and broth.
3. Add the oven-roasted
tomatoes, including any juices on the baking sheet. Bring to a boil and
simmer uncovered 40 minutes. Process with an immersion blender or pass through a food mill fitted with
the coarsest blade. Taste for seasonings. Serves 6 as a main course.