In celebration of the power of tomatoes, here’s a super simple recipe from Ina Garten for Roasted Tomato Basil Soup that’s sure to be a crowd pleaser.
Roasted Tomato Basil Soup
Preheat the oven to 400 degrees F. Toss together 3 lbs ripe plum tomatoes, 1/4 cup olive oil, 1 tbsp salt, and 1&1/2 tsp pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute 2 chopped yellow onions and 6 cloves minced garlic with 2 tablespoons of olive oil, 2 tbsp butter, and 1/4 tsp red pepper flakes for 10 minutes, until the onions start to brown. Add one 28 oz can of plum tomatoes, 4 cups basil, 1 tsp thyme, and 1 quart chicken stock or water. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Use a food mill, blender, or immersion blender to reach your preferred consistency. Taste for seasonings. Serve hot or cold.