For me, tomato soup evokes memories of childhood. Rich, tomato soup with grilled cheese is still one of my favorite comfort foods. That being said, tomato soup can still be sophisticated and nutritious! This soup is hearty and flavorful, with LOTS of fresh, spicy basil and heat from the red pepper flakes.
Don't skip roasting the tomatoes! That crucial step adds the rich and roasted flavor that takes this soup to the next level.
Roasted Tomato Basil Soup
Makes 6 - 8 servings
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup, plus 2 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 large yellow onion, diced
- 2 carrots, diced
- 6 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) canned plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
- 1 quart vegetable stock
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In a large stockpot over medium heat, saute the onions, carrots and garlic with 2 tbs olive oil and red pepper flakes for 10 minutes, until the onions start to brown.
Add the canned tomatoes, basil, thyme, and vegetable stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet.
Bring to a boil and simmer uncovered for 40 minutes.
Blend with a handheld immersion blender until smooth. Taste for seasonings. Serve hot or cold.