Wednesday, October 30, 2013

Oven Roasted Tomato Soup

Is there anything better than tomato soup in the Fall?  For me, the combo of tomato soup + grilled cheese embodies Fall comfort food.

This recipe is adapted from one of my absolute favorite celebrity chefs ever, Ina Garten.  Seriously, she's amazing.  I remember being in my first apartment that I had on my own {so sparsely decorated!} and watching her on the Food Network.  I thought she was so perfect; always in that chambray shirt, in her shabby chic Hampton's home, whipping up amazing food while I dined on ramen noodles every.single.day :)  Her cookbook was the first that I ever bought myself, and in that tiny shoebox of a kitchen, my passion for cooking really started to take off......anyways, I'm drifting off topic.  Back to the soup.

This soup is beyond delicious.  Fresh oven roasted tomatoes, mixed with a heavy dose of onions, garlic, and basil.  I always have tons of leftovers {since its just Adam + myself eating} so I like to freeze the leftovers and save for a rainy day when I'm craving comfort food :)

Enjoy!





Ingredients

3lbs tomatoes {any variety}; quartered
1/4 cup + 3 tbsp olive oil
1 tbsp salt
1 1/2 tsp fresh ground black pepper
2 c. chopped yellow onion
6 garlic cloves; minced
1/4 tsp crushed red pepper flakes
1 can {28 oz} plum tomatoes w/ their juice
4 cups fresh basil leaves; packed
1 tsp fresh thyme leaves
1 quart chicken or vegetable stock


Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt + pepper. Spread the tomatoes on a baking sheet and roast for 45 about minutes or until they are slightly browned.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil and red pepper flakes for 10 minutes, until the onions start to brown. 
Add the canned tomatoes, basil, thyme, and chicken/vegetable stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.   Liquid should reduce by about half.

After liquid has been reduced, scoop out 1-2 cups at a time and pass through a food processor pulsing until all large chunks has been reduced {I like to leave mine still a bit lumpy & not completely pureed but this is entirely up to your preference}.  Taste for seasonings.  Serve immediately and top with a few sliced basil leaves for garnish if desired.





Original recipe here


Aren't these soup bowls perfect for tomato soup?  I picked up these adorable Imiso bowls from West Elm last week.  They were on serious sale {$4.99!} but unfortunately are no longer available online :(  If you have your heart set on this particular bowl, you could maybe try popping into your local store and see if they still have them.  Another option that I'm loving are {these} bowls also found at West Elm for only $3!!  

I also picked up the pretty gold flatware as shown in the above pictures {here also on sale!} which I intend on using for Thanksgiving dinner this year - so elegant!  I finished off my table setting with the Cross Stitch cloth napkins in "iron" {here}.


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5 comments:

  1. This looks delicious! I'll have to try this out for my boyfriend. Thanks for sharing!

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  2. This looks great! Quick question - how many cups of soup does this make?
    (My office does a soup day every Friday & I would love to bring this - just need to know how many batches I should plan for!)

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    Replies
    1. Hi Nicole! It makes between 6-8 servings :)

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