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nameRoasted Tomato Basil Soup
descriptionRoasting the tomatoes brings out the ultimate flavor.
urlhttps://12tomatoes.com/roasted-tomato-basil-soup
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Ingredients
  • 3 lbs Roma or plum tomatoes, cut in half
  • 1/4 cup + 2 tablespoons olive oil, divided
  • 2 yellow onions, chopped
  • 6-8 cloves garlic, peeled
  • 2 tablespoons butter
  • 1/4 teaspoon crushed red pepper flake
  • 1 (28 oz) can whole plum tomatoes, undrained
  • 3 cups fresh basil leaves, packed
  • 1/2 teaspoon dried thyme
  • 4 cups chicken stock
  • Kosher salt and freshly ground black pepper, to taste
Preparation
  1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Set aside.
  2. In a medium bowl, gently toss tomatoes with 1/4 cup of the olive oil and some salt and pepper. Arrange on baking sheet in a single layer and roast 45 minutes.
  3. Towards the end of roasting time, heat butter and 2 tablespoons olive oil in a large pot or Dutch oven over medium heat.
  4. Add onions, garlic, red pepper flake, and a pinch of salt. Cook until onions are translucent and starting to brown, 10 minutes.
  5. Stir in canned tomatoes, basil, thyme, and the roasted tomatoes and their juices, and chicken stock. Bring to a simmer and cook 30 minutes, uncovered. Season with salt and pepper.
  6. Using an immersion blender or regular blender, process until smooth. Adjust seasoning as needed, and enjoy!
Roasting the tomatoes brings out the ultimate flavor.
Course:
Diet(s): Gluten-Free, Gluten-Free

Recipe adapted from Ambitious Kitchen.

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Roasted Tomato Basil Soup

Roasting the tomatoes brings out the ultimate flavor.

Roasted Tomato Basil Soup

4.8 from 6 votes
Servings: Serves 6
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 3 lbs Roma or plum tomatoes, cut in half
  • 1/4 cup + 2 tablespoons olive oil, divided
  • 2 yellow onions, chopped
  • 6-8 cloves garlic, peeled
  • 2 tablespoons butter
  • 1/4 teaspoon crushed red pepper flake
  • 1 (28 oz) can whole plum tomatoes, undrained
  • 3 cups fresh basil leaves, packed
  • 1/2 teaspoon dried thyme
  • 4 cups chicken stock
  • Kosher salt and freshly ground black pepper, to taste

Preparation

  1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Set aside.
  2. In a medium bowl, gently toss tomatoes with 1/4 cup of the olive oil and some salt and pepper. Arrange on baking sheet in a single layer and roast 45 minutes.
  3. Towards the end of roasting time, heat butter and 2 tablespoons olive oil in a large pot or Dutch oven over medium heat.
  4. Add onions, garlic, red pepper flake, and a pinch of salt. Cook until onions are translucent and starting to brown, 10 minutes.
  5. Stir in canned tomatoes, basil, thyme, and the roasted tomatoes and their juices, and chicken stock. Bring to a simmer and cook 30 minutes, uncovered. Season with salt and pepper.
  6. Using an immersion blender or regular blender, process until smooth. Adjust seasoning as needed, and enjoy!