Saturday, February 6, 2010
This is a very nice tomato soup. My kids love it and it´s so easy to make.
Serves 6 to 8
Tip: If you like onions, but they don´t like you, omit them. This soup still tastes great without them.
3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoon olive oil
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (optional)
4 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
28 ounces canned tomatoes with their juices
2 cups fresh basil leaves, packed
3 teaspoons fresh thyme leaves
1 quart chicken stock
Preheat the oven to 400° F.
Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread tomatoes in one layer on a baking sheet and roast for 35-40 minutes.
In a large stockpot on medium heat, sautè the onions (if using) and garlic with 2 tablespoons of olive oil, butter and red pepper flakes, 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. Place in a blender or food processor and blend for just a few seconds. Adjust the seasoning. Serve.