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Recipe: Roasted Tomato Basil Soup

Borrowed from: The Barefoot Contessa
3 lbs. roasted plum tomatoes
1/4 cup plus 2 Tbls.Olive Oil
1 Tbs. Kosher salt
1 1/2 teas. fresh ground pepper
2  cups chopped onions
6 garlic cloves minced
2 Tbs. butter
1/4 teas.crushed red pepper flakes
1 28oz. can tomatoes
4 cups fresh basil leaves - packed
1 teas. fresh thyme leaves
1 quart chicken stock
S/P to taste
Split tomatoes in halves and mix with 1/4 cup olive oil, kosher salt and pepper. Spread on cookie sheet and roast for 45 minutes in 400* oven.
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