Roasted Tomato Soup

Roasted Tomato Soup is created with inexpensive ingredients from the cupboard, juicy ripe tomatoes, and fresh basil, and is then mixed to create a creamy tasty homemade soup.

Roasted Tomato Soup Ingredients

• Three pounds of ripe plum tomatoes, cut in half lengthwise
• 1/4 cup of extra virgin olive oil plus two tablespoons
• two teaspoons of salt; one teaspoon of black pepper
• one large onion, chopped
• six minced garlic cloves
• one-fourth teaspoon of crushed red pepper flakes
• one 28-ounce can of whole, peeled tomatoes with juice
• 1 1/2 cups packed fresh basil leaves
• 1 rosemary sprig
• 1-quart vegetable broth

Instructions

1. The oven should be heated to 425°F. Combine the tomatoes, salt, pepper, and 1/4 cup of olive oil in a bowl. Roast the tomatoes for 35 to 40 minutes on a baking sheet in a single layer.
2. In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Cook, stirring occasionally, for about 10 minutes, until the onions are translucent. Add the red pepper flakes. Sauté for a further minute after adding the garlic. Add the canned tomatoes, basil, rosemary and vegetable stock.
3. Put the tomatoes that have been cooked in the oven and their liquid into the stockpot. Cover the pot and let the mixture simmer for forty minutes. Blend the soup to a smooth consistency with an immersion blender or a regular blender.

Notes

• Recipe: Inspiring by Ina Garten’s delicious roasted tomato basil soup.
• Storage: Use an airtight container to store any leftovers. In the refrigerator, they will keep for about five days and reheat very well. To prevent the cream from curdling when served, I recommend adding it after the soup has been reheated.
• Instructions for Freezing: After cooking, let the soup cool completely before storing it in freezer-safe bags or containers. For up to three months, you can freeze portions or larger quantities. Before reheating on the stovetop or in the microwave, simply thaw in the refrigerator when you are ready to eat.
• Equipment: When it comes to blending soups, I adore my Cuisinart Smart Stick hand blender. It is quick and simple, and it gives me the right consistency without leaving any vegetables in chunks. Additionally, it is simpler to transfer the soup in stages to a blender.
• Substitutes: Keep the recipe as written for the best results. However, the following is a list of common substitutes that would be suitable for this recipe.
• You can use canned tomatoes instead if you prefer, but I like how this recipe uses roasted and canned tomatoes together. If you do this, you can double the amount of roasted tomatoes. To brighten the color, you might need to add some tomato paste.
• If necessary, you can use dried basil. In spite of the fact that on the off chance that you can find new basil, it truly changes the kind of the recipe.