I know what you're all thinking! Everyone's doing Tomato Soup. But, I have a surprise for you - Savory Monkey Bread! If the Savory Monkey Bread didn't go so damn well with the soup then I would skip the whole tomato soup for you. But, this tomato soup helped me to use up a lot of the basil that was lingering in my garden. So, being the nice person that I am, I am sharing this with you in hopes that you too will be able to use up all of the basil lingering in your garden.
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We start with 3 lbs. of Roma tomatoes |
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We cut them in half and drizzle olive oil, kosher salt and pepper all over them |
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We lay them out on a baking sheet and roast them for 45 min. |
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Your kitchen will smell fabulous! |
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Go pick all of the basil in your garden and some thyme if you have any. |
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Throw the roasted tomatoes in the pot and simmer for about 40 min. |
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Run the soup through the foodmill and serve hot or cold
Roasted Tomato Basil Soup
Yield: 6 - 8 servings
Ingredients:
- 3 pounds ripe plum tomatoes or Roma tomatoes
- 1/4 cup, plus 2 T. good olive oil
- 1 T. kosher salt
- 1 1/2 t. freshly ground black pepper
- 2 cups chopped yellow onion ( 2 onions)
- 6 garlic cloves, minced
- 2 T. unsalted butter
- 1/4 t. crushed red pepper flakes
- 28 ounces canned whole tomatoes with their juice
- 4 cups fresh basil leaves, packed
- 1 t. fresh thyme leaves
- 1 qt. chicken stock or water
- Preheat the oven to 400 degrees.
- Toss together the tomatoes, 1/4 cup olive oil, salt and pepper.
- Spread the tomatoes out on to a baking sheet and bake for 45 minutes.
- In an 8-quart stockpot on medium heat, saute the
onions and garlic with 2 Tbsp. of olive oil, butter, and red pepper
flakes for 10 minutes, until the onions start to brown. Add the canned
tomatoes, basil, thyme, and chicken stock. Add the oven-roasted
tomatoes, including the liquid on the baking sheet. Bring to a boil and
simmer uncovered for 40 minutes. Pass through a food mill fitted with
the coarsest blade. Taste the seasonings. Serve hot or cold.
Adapted from The Barefoot Contessa Cookbook
Servings: 1 bowl
Calories: 161
Total Fat: 11.9 g
Cholesterol: 9 mg.
Sodium: 1674 mg.
Protein: 3.0g.
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Sneak peek! |
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It's pretty easy and I think it tastes better than the deli version. Monkey Bread is posted :)
ReplyDeleteLOL! Contain yourself woman!
ReplyDeleteThat's awesome your kids love tomatoes! I never liked them until I got pregnant with my first. My kids don't like them but they eat tomato soup. I know, weird!
ReplyDeleteThank you!
ReplyDeleteThanks Jenni! I'm excited to share it!
ReplyDeleteI really want to try this soup! I love tomato soup and all that fresh basil looks delicious. My kids love tomato too so hopefully this would be a hit with them.
ReplyDeleteOh my goodness, I wish I had this soup for lunch today! I absolutely love Tomato Basil Soup and have not had it in so long. I have never made it, just used to get it at a deli I lived near and it was my favorite. You have inspired me to make it. I can't wait to see the Monkey Bread recipe, yum! :)
ReplyDeleteYum-nothing like a comforting soup made with all those fresh tomatoes. Wish I had been there to enjoy the taste and looking forward to the monkey bread!
ReplyDeleteThat tomato soup looks so flavourful
ReplyDeleteLOL I just saw your comment on my blog right when I was posting mine! Dude. That monkey bread. Freakin DROOLING over here. I'm SOOOOOOOO excited for that post!!!!
ReplyDeletelovely flavours looks wonderful
ReplyDeleteOh how I wish I had not used all my basil to make pesto! This looks delicious, but I think I'm more excited to see the savory Monday Bread!!
ReplyDelete