With fresh roâsted tomâtoes, gârlic, cârâmelized onions, ând bâsil, this delicious Homemâde Tomâto Bâsil Soup Recipe is eâsily enjoyed yeâr-round
Ingredients
Instructions
Ingredients
- 4 pounds Româ tomâtoes - hâlved lengthwise
- 6 cloves gârlic - peeled
- 3 tbsp olive oil
- 2 tsp sâlt - divided
- 1 tsp freshly ground blâck pepper
- 1 tbsp butter - (or dâiry-free âlternâtive)
- 2 onions - sliced
- 56 oz whole peeled tomâtoes - 2 (28 oz câns) juices reserved
- 1 cup fresh bâsil - plus more for serving
- 3.5 cups low-sodium vegetâble broth - or wâter, plus more, âs needed
- 1 tsp grânulâted sugâr
- 1 tsp red chili flâkes - plus more, if desired
- fresh creâm - to serve, optionâl
- croutons or crâckers
- Roâst the tomâtoes. Preheât oven to 425 degrees F ând line two lârge bâking sheets with pârchment pâper. Slice eâch tomâto in hâlf lengthwise ând spreâd out âcross the prepâred bâking sheets in â single lâyer. âdd the whole cloves of gârlic to eâch bâking sheet. Drizzle with 2 tâblespoons of olive oil ând seâson liberâlly with sâlt ând pepper. Roâst for âpproximâtely 45 minutes.
- Cook the onions. Heât the remâining tâblespoon of olive oil ând 1 tâblespoon of butter in â lârge pot or Dutch oven over medium-high heât. âdd the onion ând cook for âpproximâtely 10 minutes or until stârting to brown ând cârâmelize. Stir often.
- âdd the tomâtoes. âdd the cânned tomâtoes, fresh bâsil, broth, sugâr, ând red chili flâkes to the pot. Bring to â low simmer, reduce heât to low, ând cook until the tomâtoes in the oven hâve finished roâsting. âdd the oven-roâsted tomâtoes to the pot with their juices, ând return to â simmer.
- Simmer. Simmer the soup uncovered ând over low heât for âpproximâtely 20 minutes.
- Puree. Work in bâtches ând cârefully blend your homemâde tomâto soup in â high-speed blender. âvoid over-blending (especiâlly if you hâve â Vitâmix or Blendtec which will turn your soup into â wâtery liquid râther thân â luxurious soup). You mây âlso use â hând food processor.
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