Lindsey of Urban Mums and I go way back. We took classes and worked together in college. She’s an amazing writer. And I’m totally jealous that she is now living in London with her adorable little family. I have decided that I’m going to have to visit her one day in London.
Over the last few years, this healthy Roasted Tomato Basil Soup has become a staple in our family. And with the cooler months upon us, I thought it was a good recipe to share with Simple Modern Mom readers.
If my fridge is stocked from a recent grocery delivery (my favourite London delivery service is Ocado), we make tomato, mozzarella and basil panini’s—perfect for dipping! Otherwise, a simple grilled cheese sandwich works just fine, or you can pair it with delicious artisan bread (another perk of living in Europe—delicious bread!).
Recipe via Ina Garten, Food Network (circa 2008). Once you’ve made it a few times, it’s super easy and you start to make up your own recipe along the way! You can also freeze the soup and save it for another day.
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes (optional, depending if you like it spicy)
- 1 (28-ounce) canned plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed (i’ve used half this amount and it works just fine)
- 1 teaspoon fresh thyme leaves
- 1 quart chicken stock or water (you’ll need chicken stock for some flavour…)
1. Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
2. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the 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 (I use my hand mixer) fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.