Ina Garten's Tomato Soup
This Roasted Tomato Soup recipe transforms simple ingredients into a deeply flavorful, silky soup that is served perfectly on its own or alongside a classic grilled cheese.
Servings: 6 people
Calories: 194kcal
Equipment
- 1-2 baking sheets
- 8 qt stockpot
- immersion blender
Ingredients
For the soup
- 3 pounds ripe plum tomatoes- halved lengthwise
- 1/4 cup olive oil + 2 tablespoons
- 1 tablespoon kosher salt
- 1 1/2 teaspoons fresh ground black pepper
- 2 cups yellow onion- chopped (about 2 onions)
- 6 cloves garlic- minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon red pepper flakes
- 1 can 28 ounces whole peeled tomatoes, with their juice
- 4 cups fresh basil leaves- packed
- 1 teaspoon fresh thyme leaves
- 1 quart chicken broth
Instructions
- INSTRUCTIONS
- Preheat the oven to 400°F. Toss the plum tomato halves with 1/4 cup olive oil, the salt, and the pepper. Spread them in a single layer on a parchment lined baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, cook the onion and garlic with 2 tablespoons olive oil, the butter, and the red pepper flakes for about 10 minutes, until the onions start to brown, but not burn. (Adjust heat to low if they are getting too brown.)
- Add the canned tomatoes with their juice, the basil, thyme, and chicken broth. Add the roasted tomatoes to the pot, scraping in all the juices from the baking sheet.
- Bring to a boil, then reduce to a simmer and cook uncovered for 40 minutes.
- Blend with an immersion blender right in the pot until smooth. Taste and adjust seasoning if needed.
- Reheat if needed and ladle into bowls and top with optional garnishes such as a drizzle of extra virgin olive oil, mozzarella pearls , parmesan cheese or cubes of grilled cheese.
Notes
This tomato soup recipe freezes exceptionally well.
Nutrition
Calories: 194kcal | Carbohydrates: 16g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Fiber: 5g | Sugar: 9g