Friday, November 20, 2009

Roasted Tomato Soup

Tomato soup is a cold-weather classic. I've bumped it up a notch using roasted plum tomatoes, basil and chili flakes. The result is a spicy soup with complex flavour. This soup is so thick it could easily double as pasta sauce - I can totally picture this paired with Italian sausage for a smashing lasagna! Try it, it's comfort in a bowl!

Roasted Tomato Soup
Inspired by the Barefoot Contessa

2 lbs plum tomatoes, cut in half lengthwise
salt and pepper to taste
1/4 teaspoon chili flakes
3 tablespoons olive oil
2 cups onions, chopped
6 cloves garlic, minced
28 oz can diced tomatoes (with juice)
2 tablespoons dried basil
4 cups chicken stock

Preheat oven to 450oF. Line a baking sheet with parchment paper and spread the tomato halves face up. Season with salt, pepper and chili flakes; drizzle with 2 tablespoons of olive oil. Roast in oven for approximately 45 minutes.

Once tomatoes are roasted, heat remaining olive oil in a large pot over medium heat. Sauté the onions and garlic for about 10 minutes, until golden-brown. Add canned tomatoes, dried basil, chicken stock and roasted tomatoes and bring to a boil. Lower heat and simmer for approximately 45 minutes.

Cool in fridge overnight or bring to room temparature. Working in small batches purée soup using blender of food processor.

*Warning: Do not blend hot liquids! Built up steam can blow the lid right of the blender making a nasty mess, not to mention the burns that would result!

Yield: 8 cups


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  2. Tomato soup is one of my favorite things! Love that you roasted them and put in chilli flakes. Yum. Sounds awesome. I'll try making it.

  3. I love this recipe,great comfort food.

  4. Please keep posting!! Your food looks so good!!

  5. Ahh yummy recipe. simply best. Very impressive.

  6. Hot liquids in the blender...I think we've all done that once and discovered the drama that quickly follows. Thanks for the reminder!