jcm
Cathlete
I posted this in the nutrition forum also, but wanted everyone to see it. I made this last summer and again tonight because my basil was ready. Warning: you can really only do this if you have access to LOTS of fresh basil.
Tomato Basil Soup
3 lbs plum tomatoes, halved
½ c. plus 2Tbs. Olive oil
1 Tbs. Kosher salt
1 ½ tsp. Pepper
2 c. yellow onion, chopped
6 cloves garlic, minced
2 Tbs. Butter
¼ tsp. Red pepper flakes
1 28 oz. Can plum tomatoes w/ juice
4 c. packed fresh basil leaves
1 tsp. fresh thyme
1 quart chicken stock
Heat oven to 400. Lay halved tomatoes on baking sheet, drizzle w/ ¼ c. olive oil and salt and pepper. Roast about 45 minutes.
In an 8 quart pot, sauté onions and garlic w remaining olive oil, butter and red pepper for 10 minutes.
Add canned tomatoes, basil, thyme and stock. Bring to a boil, reduce heat and simmer 40 minutes. Put through food mill or blender.
Tomato Basil Soup
3 lbs plum tomatoes, halved
½ c. plus 2Tbs. Olive oil
1 Tbs. Kosher salt
1 ½ tsp. Pepper
2 c. yellow onion, chopped
6 cloves garlic, minced
2 Tbs. Butter
¼ tsp. Red pepper flakes
1 28 oz. Can plum tomatoes w/ juice
4 c. packed fresh basil leaves
1 tsp. fresh thyme
1 quart chicken stock
Heat oven to 400. Lay halved tomatoes on baking sheet, drizzle w/ ¼ c. olive oil and salt and pepper. Roast about 45 minutes.
In an 8 quart pot, sauté onions and garlic w remaining olive oil, butter and red pepper for 10 minutes.
Add canned tomatoes, basil, thyme and stock. Bring to a boil, reduce heat and simmer 40 minutes. Put through food mill or blender.
