Well, after googling “too much zucchini” I had to start googling “too many tomatoes.” My plant exploded over the last week and left me with about 4 lbs of tomatoes. The weather has also decided to turn into fall, so a soup was the best idea I could come up with.
Roasted Tomato Basil Soup
(Adapted from Ina Garten)
- 3 pounds ripe tomatoes cut in quarters
- 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions (aprpox 2 onions)
- 6 garlic cloves, minced
- 1 tablespoon butter or margarine (whatever is on hand)
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) canned tomatoes, with their juice (I used diced)
- 2 cups fresh basil leaves, packed
- 1 teaspoon thyme
- 1 quart stock or water
1.Preheat the oven to 400. Toss together the tomatoes, 1 tablespoon olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet (or two) and roast for 45 minutes.
2. In an big stockpot over medium heat, saute the onions and garlic with 1 tablespoons of olive oil, the butter, and red pepper flakes for 8 minutes–or until the onions start to brown.
3. Add the canned tomatoes, basil, thyme, and water or stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet.
4. Bring to a boil and simmer uncovered for 40 minutes.
5. Use a hand blender to blend together. Taste for seasonings.
It’s really pretty easy. Especially if you order a stick mixer overnight from Amazon.com like I did. I have held out for years on buying an immersion blender for years, but I urge you to purchase one STAT. Maybe skip the overnight shipping…
This soup needs a little something, maybe a tablespoon of cream or milk, but I’ll let my book club tonight be the judge.