Ina Garten Roasted Tomato Basil Soup Food

ROASTED TOMATO BASIL SOUP INA GARTEN

Roasted Tomato Basil Soup Ina Garten image

I love soup, but never really liked tomato soup out of the can. This totally changed it for me. It's from the Barefoot Contessa.

Provided by crispychick

Categories Vegetable

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs ripe plum tomatoes, cut in half
1/4 cup olive oil, plus
2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 teaspoons fresh ground black pepper
2 cups chopped yellow onions
6 garlic cloves, minced
2 tablespoons butter
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) can plum tomatoes (with their juice)
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leave
1 quart chicken stock or 1 quart water

Steps:

Preheat the oven to 400 degrees.
Toss together the tomatoes, 1/4 c olive oil, salt and 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 the onions and garlic with 2 T olive oil, the butter, and red pepper flakes for 10 minute Add the canned tomatoes, basil, thyme, and chicken stock.
Add the oven roasted tomatoes, including the liquid on the baking sheet.
Bring to a boil and simmer uncovered for 40 minute Pass through a food mill fitted with the coarsest blade.
Taste for seasonings.
Serve hot or cold.

Nutrition Facts : Calories 311.8, Fat 20.2, SaturatedFat 5, Cholesterol 15, Sodium 1440.5, Carbohydrate 27.8, Fiber 6.4, Sugar 14.4, Protein 8.7

ROASTED TOMATOES

Roasted Tomatoes image

Provided by Ina Garten

Categories appetizer

Time 33m

Yield 4 to 5 servings

Number Of Ingredients 7

Ingredients

12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

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