recipe

January 4, 2021

Creamy Roasted Tomato Basil Soup

Creamy Basil Soup | Stephanie HansenFor the holidays this year, I was excited to make cookies. Sara Kieffer had just been on Weekly Dish talking about her “100 Cookies Cookbook,” and I thought it would be fun to prepare some cookie boxes. Then people started bringing me cookies they made. While I was grateful, I felt like the last thing I needed in the 8th month of Covid was more cookies, so I changed course.

I love soup. I make it all the time and freeze it in Mason jars. I am always loading Ellie and my niece Sadie up with jars of soup when they come over. I am a Mason jar hoarder, or “joarder,” as my friend Jen calls it. What better way to express your gratitude or love for someone at the holidays than with soup. The recipient might appreciate a meal instead of sweets, and you can serve the jars with a ribbon around them like I did or add a handwritten recipe card and put it in a basket with a cute kitchen towel and some fresh or take a bake bread.

This year I delivered 14 quarts of soup, and I can honestly say they were a huge hit, and I will do it again next year.

Creamy Roasted Tomato Basil Soup Recipe

INGREDIENTS

  • 3 pounds ripe Roma or Plum tomatoes, cut in half lengthwise
  • 3 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground coarse black pepper
  • 2 cups chopped onion
  • 4 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon table salt
  • 1 (28-ounce) canned plum tomatoes, with their juice
  • 3 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1-quart chicken stock (roughly 4 cups)
  • 1 cup heavy whipping cream

INSTRUCTIONS

  1. Preheat the oven to 400 degrees F.
  2. Spread the tomatoes in 1 layer on a baking sheet
  3. Brush the tops with olive oil
  4. Sprinkle with kosher salt and 10 grinds of course fresh black pepper
  5. Roast for 45 minutes.
  6. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.
  7. Blend in a Vitamix or Vented Blender (be careful to vent the top hole of the blender when blending hot soup – I cover the hole with a dishtowel)
  8. Finish by stirring in 1 cup cream (optional)

Check out all my recipes here.

*Adapted from Ina Garten’s “Barefoot Contessa Cookbook.”

Creamy Roasted Tomato Basil Soup

INGREDIENTS

  • 3 pounds ripe Roma or Plum tomatoes, cut in half lengthwise
  • 3 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground coarse black pepper
  • 2 cups chopped onion
  • 4 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon table salt
  • 1 (28-ounce) canned plum tomatoes, with their juice
  • 3 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1-quart chicken stock (roughly 4 cups)
  • 1 cup heavy whipping cream

INSTRUCTIONS

  1. Preheat the oven to 400 degrees F.
  2. Spread the tomatoes in 1 layer on a baking sheet
  3. Brush the tops with olive oil
  4. Sprinkle with kosher salt and 10 grinds of course fresh black pepper
  5. Roast for 45 minutes.
  6. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.
  7. Blend in a Vitamix or Vented Blender (be careful to vent the top hole of the blender when blending hot soup – I cover the hole with a dishtowel)
  8. Finish by stirring in 1 cup cream (optional)

Check out all my recipes here.