Recipe of Ultimate Roasted Tomato Basil Soup

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, we're going to make a distinctive dish, Simple Way to Prepare Perfect Roasted Tomato Basil Soup. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Roasted Tomato Basil Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Tomato Basil Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Roasted Tomato Basil Soup is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Roasted Tomato Basil Soup estimated approx 15 mins.

To begin with this recipe, we have to prepare a few components. You can have Roasted Tomato Basil Soup using 14 ingredients and 8 steps. Here is how you cook that.

I make this soup for my family on rainy days and they always love it! I first had Tomato and Basil Soup at a restaurant in Reno and fell in love with it, so I tried to recreate it when I got home. I think I got really close because my husband LOVES this soup now too!

Ingredients and spices that need to be Get to make Roasted Tomato Basil Soup:

1. 6 large hothouse tomatoes, seeded and sliced into 4
2. 1 large onion, chopped
3. 1 can sliced tomatoes (28oz.), with their juices
4. 1 tbsp kosher salt
5. 1 1/2 tsp black pepper
6. 6 clove garlic, minced
7. 2 tbsp unsalted butter
8. 1/4 tsp red pepper flakes
9. 1 bunch basil leaves
10. 1 tsp fresh thyme leaves
11. 8 cup chicken stock
12. 1/4 cup olive oil
13. 2 tbsp olive oil, to sauté
14. 3/4 cup heavy whipping cream

Instructions to make to make Roasted Tomato Basil Soup

1. Preheat oven to 400°F. In a bowl, toss the seeded sliced tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes,in one layer on a baking sheet and roast for 45 minutes.
2. Meanwhile, in a large pot over medium heat, using the 2 tablespoon olive oil and 2 tablespoon butter, saute the onions, garlic, and red pepper flakes for 10 minutes until the onions start to brown.
3. Add the canned tomatoes, basil, thyme, and chicken stock. Turn down the heat to low.
4. Remove the roasted tomatoes out of the oven when done. Carefully peel off the skin on all of the tomatoes. Add the tomatoes, including the liquid from the baking sheet to the pot mixture.
5. Turn the heat back up to medium and bring the pot to a boil.
6. Add the heavy cream into the pot and simmer uncovered for 40 minutes.
7. Use a blender to chop the tomatoes into smaller pieces and pulse it for 1 second on and 1 second off. Do this three times.
8. Season with more salt and pepper if needed. Add chopped fresh basil to garnish. Serve hot.

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