This luscious, richly flavored Tomato Basil Soup packs a double punch of tomato using roasted fresh and canned tomatoes! A thick, creamy, four season soup!
Cuisine American, Italian
Keyword Tomato Basil Soup
Prep Time 1hour
Cook Time 1hour35minutes
Total Time 2hours35minutes
3PoundsRipe Roma TomatoesCut in Half
1/4CupPlus 2 Tablespoons Olive Oil
1/4TeaspoonCrushed Red Pepper Flakes
128 Ounce Can Plum Tomatoes, With Their Juice
4CupsFresh Basil Leaves
1TeaspoonFresh Thyme Leaves
Preheat oven to 400 degrees.
Mix together the cut tomatoes, 1/4 cup of olive oil, salt, and pepper. Arrange the tomatoes in a single layer on a rimmed baking sheet. Cook in a preheated oven for 45 minutes or until nicely browned.
Saute the onion, garlic and red pepper flakes in the remaining 2 Tablespoons of olive oil and butter, over medium heat, in a large 8-quart stockpot, until the onions begin to brown. Stir in the canned tomatoes, basil, thyme and chicken stock. Stir in the roasted tomatoes, including any juices that have accumulated on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade or blend with a stick blender. Adjust seasonings and serve.