Ina Garten Roasted Tomato Basil Soup Food
ROASTED TOMATO BASIL SOUP INA GARTEN
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
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
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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- Gently toss the tomatoes with 1/4 cup olive oil and layer on the prepared baking sheet in a single layer. Sprinkle with salt and pepper, to taste. Roast for 45 minutes.
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