Roasted Tomato basil soup

roasting tomatoes

3 lbs ripe tomatoes


2 TBSP Olive Oil


1 tsp salt


1 1/2 tsp pepper

to make soup....

2 tsp olive oil


1 tsp butter


2 cups chopped yellow onion


6 cloves minced fresh garlic


1/4 tsp crushed red pepper


1 can 28 oz diced italian tomatoes


3 cups chopped fresh basil leaves (reserve a few for garnish)


1 TBSP fresh chopped Thyme


1-2 quarts chicken or vegetable stock depending on how much you want to make





cut tomatoes in half lengthwise and remove seeds and stems. Place on a baking sheet with a lip.
add 2 TBSP oil and salt and pepper. Roast tomatoes for 30-40 minutes at 400. The tomatoes will produce lots of juice. Cool and remove skins. This can be done ahead of time and stored in the fridge in an airtight container.

In large pot saute onions in remaining butter and olive oil for about 4-5 minutes. Add Garlic and saute another 3-4 minutes. Do not burn the garlic! Now add the pepper flakes, roasted tomatoes along with their juices, fresh basil, thyme, chicken stock and canned tomatoes. Bring to a boil and then reduce to simmer for 40 minutes.

Puree 1/2 the soup in a blender and add back in. Salt and pepper to taste.
Enjoy!! serve with a sprig of basil in the middle of the filled soup bowl .

Can eat this hot, cold or room temperature.

review on this

Michelle would not try it
Keah enjoyed it i am sure she did not like the chunks too much
Ben really liked it loved the fresh taste of all the foods mixed together and liked the chunks it it
I enjoyed it and liked the new flavors of a tomato soup.

hope some of you will try it.

makes 8-12 cups the whole recipe is 5 points on weight watchers