It’s COLD in DC (where I live) and for a Texas girl, that can get old very quickly. I find that I am on a constant hunt for warm delicious things that will make the bitter cold more bearable.
The other day I got it into my mind that the only thing in the world that could make the snow melt and the sun come out was tomato basil soup. Its seemed the perfect solution for my winter blahs. I came across this recipe from Barefoot Contessa and decided to give it a shot.
Roasting the tomatoes makes such a difference in the flavor. I am a very warm and happy camper. Let me know what you think of this recipe.
3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup + 2 Tbsp Olive Oil
1 Tbsp kosher salt
1 1/2 tsp ground black pepper
2 cups chopped yellow onions (approx. 2 onions)
6 garlic cloves, minced
3 tsp crushed red pepper flakes
28 oz. canned diced tomatoes with their juices
4 cups of fresh basil leaves, packed
1 tsp thyme leaves
1 quart (4 cups) chicken stock
In a large bowl, toss the tomatoes, 1/4 cup of olive oil, salt +pepper.
Spread the tomatoes in a single layer on the baking sheet. Roast for 45 minutes at 400 degree F.
Rough chop onion and garlic.
Add the onion, garlic and red pepper flakes to the oil and saute until they start to brown a bit.
Add the canned tomatoes, basil, thyme and chicken stock.
Then add the oven roasted-tomatoes and include any of the liquid on the baking sheet. Bring to a boil and then simmer (uncovered) for 40 minutes.
The soup is very hot and blending can be tricky if you try to overfill the blender.
Blending in small batches is the key. Don’t fill blender much more than halfway up.
Also, the lid of your blender has a plastic removable plug. Removing this will allow steam to escape. Cover this whole up with a sexy dish towel and get to blending.
Serve with bread and watch the snow melt and the sun come out!