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Roasted Tomato Basil Soup
Roasted Tomato Basil Soup

Before you jump to Roasted Tomato Basil Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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One way to approach this to start seeing some results is to understand that you do not need to alter everything at once or that you should entirely eliminate certain foods from your diet. Even more important than entirely changing your diet is just simply substituting healthy eating choices whenever possible. Sooner or later, you will find that you actually prefer to eat healthy foods after you have eaten that way for some time. Gradually, your eating habits will change and your new eating habits will totally replace the way you ate previously.

To sum up, it is easy to start to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit 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 8 steps. Here is how you cook it.

The ingredients needed to cook Roasted Tomato Basil Soup:
  1. Use 6 large hothouse tomatoes, seeded and sliced into 4
  2. Get 1 large onion, chopped
  3. Provide 1 can sliced tomatoes (28oz.), with their juices
  4. Get 1 tbsp kosher salt
  5. Prepare 1 1/2 tsp black pepper
  6. Get 6 clove garlic, minced
  7. You need 2 tbsp unsalted butter
  8. You need 1/4 tsp red pepper flakes
  9. Provide 1 bunch basil leaves
  10. Provide 1 tsp fresh thyme leaves
  11. You need 8 cup chicken stock
  12. Use 1/4 cup olive oil
  13. Provide 2 tbsp olive oil, to sauté
  14. Prepare 3/4 cup heavy whipping cream
Instructions to make Roasted Tomato Basil Soup:
  1. Preheat oven to 400°F. In a bowl, toss the seeded sliced tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes,in one layer on a baking sheet and roast for 45 minutes.
  2. Meanwhile, in a large pot over medium heat, using the 2 tablespoon olive oil and 2 tablespoon butter, saute the onions, garlic, and red pepper flakes for 10 minutes until the onions start to brown.
  3. Add the canned tomatoes, basil, thyme, and chicken stock. Turn down the heat to low.
  4. Remove the roasted tomatoes out of the oven when done. Carefully peel off the skin on all of the tomatoes. Add the tomatoes, including the liquid from the baking sheet to the pot mixture.
  5. Turn the heat back up to medium and bring the pot to a boil.
  6. Add the heavy cream into the pot and simmer uncovered for 40 minutes.
  7. Use a blender to chop the tomatoes into smaller pieces and pulse it for 1 second on and 1 second off. Do this three times.
  8. Season with more salt and pepper if needed. Add chopped fresh basil to garnish. Serve hot.

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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