This tomato basil soup combines slow roasted tomatoes with plum tomatoes and lots of basil for a perfect, robust soup. And if you are already a fan, you know most tomato basil soups are loaded with cream. This does not have a drop to speak of and is still very thick and creamy. You might as well make a double batch and freeze some for next week.
From my little kitchen to yours... Enjoy.
Makes 6 to 8 bowls.
Adapted from Barefoot Contessa
Since I was preparing quite a few dishes for the meal, I roasted the tomatoes the day before and tightly covered and refrigerated them until ready to assemble the soup. Also, the last step is to use a hand blender to slightly blend the soup. If you do not have one of these, you can wait until the soup cools and put it in a blender.... This might just be a good excuse though for you to go ahead and get a hand blender because you will use it more than you would imagine.
3 pounds ripe plum tomatoes, cut in half with stems removed
1/4 cup plus 2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepepr
2 cups chopped yellow onions (1 large onion or 2 small)
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 quart chicken stock (4 cups)
Step by Step
Preheat the oven to 400 degrees F. Toss the fresh tomatoes with 1/4 cup olive oil, salt and pepper. Spread the tomatoes in a single layer on a baking sheet. Roast for 45 minutes.
In a large 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. Add the canned tomatoes, basil and chicken stock. Add the oven-roasted tomatoes and their liquid from the baking sheet. Bring the soup to a boil. Reduce heat and simmer uncovered for 45 minutes. Blend using a hand blender until the consistency is slightly chunky. If you do not have a hand blender, wait for the soup to cool completely, and blend in a blender until slightly chunky.
Serve hot or cold. Refrigerate in an airtight container for up to one week.