Ina’s Roasted Tomato Basil Soup

by Anne Bennett on November 26, 2012

I served the soup with crackers spread with Boursin Light cheese.

There will be no turkey soup recipes coming from me any time soon. Thanksgiving completely did me in. I’m off in other directions, like this roasted tomato basil soup that I adapted from an Ina Garten recipe. It’s fresh-tasting, somewhat light, and as far from stuffing and gravy as I could get.

Ina roasts plum tomatoes until they’re soft and almost caramelized, then she adds them to the remaining ingredients and purees the soup through a food mill. The result is a rich-tasting soup that contains no cream.

Ina’s recipes are almost always foolproof, but she isn’t the most health-conscious of cooks. I reduced the amount of olive oil and kosher salt she called for. I also used half the amount of basil.

My food mill is buried somewhere in the basement, so I used my immersion blender to puree the soup. After I roasted the plum tomatoes, I let them cool to room temperature and then pulled their skins off before adding them to the pot. This isn’t a necessary step, but I think it makes the finished soup smoother.

3 lbs. plum tomatoes, cut in half lengthwise
2 T. olive oil
2 t. kosher salt
1 t. pepper
2 medium onions, chopped
6 garlic cloves, minced
2 T. unsalted butter
Crushed red pepper flakes, to taste
1 (28-oz.) can plum tomatoes, with their juice
2 c. fresh basil leaves
1 t. fresh thyme leaves
1 qt. low-sodium chicken or vegetable broth

Preheat oven to 400 degrees. Toss tomatoes, olive oil, salt and pepper and spread them out on a large rimmed baking sheet. Roast for 45 minutes.

In a large stock pot sauté onions in butter until onions are softened. Add red pepper flakes and garlic and continue to cook until garlic is fragrant. Add canned tomatoes, basil, thyme and chicken broth. Add roasted tomatoes and any juice from the baking sheet. Bring to a boil and simmer uncovered for about 40 minutes.

Pass through a food mill using the coarsest blade, or you can puree the soup with an immersion blender or a food processor. If you choose the latter, you may want to pull the skins off the roasted tomatoes after they’ve cooled on the baking sheet.

Serves 6

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{ 1 comment… read it below or add one }

Jody G. September 2, 2014 at 10:21 am

Sounds great, Anne. Does this recipe reflect your amounts or Ina’s?
Oh, wait. I just realized you also provided the link to hers (thanks!). I can’t believe hers calls for four cups of basil leaves! Even two sounds like a lot, but I trust your taste so I assume it wasn’t too basily.
Thanks for posting.


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