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Roasted Tomato Basil Soup
Roasted Tomato Basil Soup

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We hope you got insight from reading it, now let’s go back to roasted tomato basil soup recipe. To make roasted tomato basil soup you need 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to cook Roasted Tomato Basil Soup:
  1. Provide 2 whole tomatoes, quartered
  2. Prepare 1/2 cup san marzano mini tomatoes, halved
  3. Use 1/4 onion, cut in slices
  4. Use 4 clove garlic
  5. Take 1 cup fresh basil
  6. You need 1/4 cup olive oil
  7. Take 1 can crushed tomatoes (15 oz)
  8. Take 1 can diced fire roasted tomatoes (15 oz)
  9. Provide 4 cup chicken stock
  10. You need 1/2 cup white wine
  11. You need 2 tbsp dried basil
  12. Get 1/2 tsp black pepper
  13. You need 1/4 tsp salt
  14. Get 1 dash crushed red pepper flakes
Steps to make Roasted Tomato Basil Soup:
  1. Preheat oven to 400º.
  2. Quarter tomatoes. Half the san marzano tomatoes. Put both kind of tomatoes on a foil lined baking sheet and drizzle with olive oil. Bake for 35 minutes.
  3. Wrap garlic and onions drizzled with olive oil in foil and bake along with tomatoes.
  4. Put roasted tomatoes into a blender.
  5. Add diced fire roasted tomatoes and crushed tomatoes. Blend until smooth and pour into a large pot.
  6. Blend roasted onions, garlic, fresh basil and 1/4 cup olive oil.
  7. Pour the basil mixture into the tomato puree in the large pot.
  8. Add 4 cups of chicken stock, dried basil, salt & pepper.
  9. Add white wine and a dash of crushed red pepper flakes.
  10. Simmer for an hour and a half on low for flavors to blend. Serve with a grilled cheese sandwich or your favorite sides.

Using an immersion blender or a standing blender, puree the soup until creamy. Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate. Delia's Roasted Tomato Soup with Puree of Basil and Olive Croutons recipe. At first you're going to think 'Why roast tomatoes, just for soup?' but I promise you that once you've tasted the difference you'll know it's worth it - especially in the spring when it's hard to get really ripe, full-flavoured tomatoes.

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