The base is, obviously, tomatoes. Essentially, you coat the tomatoes in olive oil, salt and pepper. Then the recipes says to bake for 45 minutes. This step makes the soup flavorful and gives the tomatoes a charcoal/burnt taste. Basil is the 2nd main ingredient. You add a ton of it. A ton. When adding more basil you get an extra thick consistency and a strong herb flavor.
This tomato soup is tasty and perfect for a fall dinner, enjoy!
Roasted Tomato Basil Soup
Yield: 6 to 8 servings
3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 C. plus 2 T. olive oil
1 T. kosher salt
1 1/2 t. ground black pepper
2 C. chopped yellow onions (2 onions)
6 garlic cloves, minced
2 T. unsalted butter
1/4 t. crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 C. fresh basil leaves, packed
1 t. fresh thyme leaves
1 quart chicken stock or water**
1. In a 8- quart stockpot over medium heat, saute the onions and garlic with 2 T. of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
2. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet.
3. Bring to boil and simmer uncovered for 40 minutes. Pass through a food mill (blender) until wanted consistency. Taste for seasonings.
4. Serve hot or cold.
** I would suggest you use chicken stock instead of water, because the chicken stock gives a bite to your soup :)
(Recipe from: Chef Ina Garten, Food Network)