I had the most amazing tomato basil soup at a little neighborhood Tapas restaurant. It was so fresh, full of incredible flavor and not at all creamy. When I saw these beautiful tomatoes and fresh locally grown basil at Central Market I became inspired to re-create the soup. It turned out absolutely delicious, one of the most flavorful and fresh tomato basil soups I have had.
Ingredients
- 1 ½ pound fresh plum tomatoes – cut in half
- 2 tablespoons olive oil
- 1 cup chopped yellow onion – about 1 large onion
- 4 garlic cloves minced
- 1 teaspoon crushed red pepper flakes
- 14 oz. can plum tomatoes (with the juices) – I like San Marzano
- 2 cups fresh basil leaves
- 1 teaspoon fresh thyme leaves
- 2 cups low sodium organic chicken stock
- Salt + pepper
Directions
- Preheat the oven to 400 degrees
- Toss together the tomatoes, 1 tablespoon olive oil and salt and pepper
- Spread tomatoes in a single layer on baking sheet and bake for 45 minutes
- In a large stockpot sauté the onions, garlic and red pepper flakes with 1 tablespoon of olive oil over medium/high heat for about 10 minutes – until the onions start to brown
- Add the canned tomatoes, basil, thyme and chicken stock
- Add the oven roasted tomatoes
- Salt and pepper to your liking
- Bring to a boil and simmer for 45 minutes
- Mix with an immersion blender
Makes 4 servings
Nutrition (per serving)
Calories 140, Fat 7.5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium varies, Carbohydrates 11 g, Fiber 4 g, Sugar 7 g, Protein 4 g
April 17, 2013
yummy! I’ll have to try this asap! I love anything and everything that has to do with tomatoes!