Roasted Tomato Basil Soup Recipe

So I am not going to lie, if you are in a rush and need something to make quickly, this is not the soup to make BUT if you have time and are looking for a healthy recipe, add this to your list.  It is AMAZEBALLS. No wonder this is one of Chrissy Tiegen’s staple recipes!


Here is what you need-

3lbs ripe plum or roma tomatoes, cut in half lengthwise
1/2 cup & 2 tbs olive oil
1 tbs salt
1 1/2 tsp freshly ground black pepper
2 cups chopped yellow onions (takes about 2 onions)
6 garlic cloves or 6 tsp minced garlic
2 tbs unsalted butter
1/4 tsp crushed red pepper flakes
1 (28oz) canned plum tomatoes with their juice
4 cups fresh basil leaves, packed (about 4-5 packets)
1 tsp fresh thyme leaves
1 quart (large container) chicken stock or water


Preheat oven to 400 degrees F
Toss the cut tomatoes in the olive oil, salt, & pepper
Spread tomatoes out  in one layer on a large baking sheet and roast for 40 minutes.

In a large pot over medium heat, saute the onions, garlic, crushed red pepper, and butter. Once the onions are brown (about 10 minutes) add the canned tomatoes, basil, thyme, and chicken stock. Time it so once the tomatoes are finished roasting you can add to your pot.  Include the juice from the baking sheet into the pot. Bring the contents to a boil and simmer uncovered for 40 minutes. Let the soup cool, you can then pass through a food mill or use you blender to chop the tomatoes.  If you do not have these I would recommend chopping the tomatoes before you roast them.

Serve warm with basil leaf as a garnish!







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