roasted tomato & basil soup

roasted tomato & basil soup

posted in: Soups  |  Time:    |    Yield: 6-8 servings  |   Print Recipe

Celebrate National Soup Month by beating the chill and cozying up to a warm bowl of Roasted Tomato & Basil Soup. Enjoy this savoury and satisfying meal topped with raincoast oat crisps™ oat and seed.

Pairs with: lesley stowe raincoast oat crisps oat and seed, lesley stowe raincoast crisps® fig and olive, lesley stowe raincoast crisps® original, lesley stowe raincoast crisps® rosemary raisin pecan

  • STEP 1: Preheat the oven to 400 degrees F.
  • STEP 2: Toss together the tomatoes, ¼ cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  • STEP 3: In an 8-quart stockpot over medium heat, sauté 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.
  • STEP 4: Add the canned tomatoes, basil, thyme, oregano and vegetable stock.
  • STEP 5: Add the oven-roasted tomatoes, including the liquid on the baking sheet.
  • STEP 6: Bring to a boil and simmer uncovered for 40 minutes.
  • STEP 7: Pass through a food mill fitted with the coarsest blade.
  • STEP 8: Taste for seasonings.
  • STEP 9: Serve with raincoast oat crisps™ oat and seed.
  • STEP 10: Enjoy!
  • Ingredients
    • 3 pounds ripe plum tomatoes, cut in half lengthwise
    • ¼ cup plus 2 tbsp good olive oil
    • 1 tsp kosher salt
    • 1½ tsp freshly ground black pepper
    • 2 cups chopped yellow onions (2 onions)
    • 6 garlic cloves, minced
    • 2 tbsp unsalted butter
    • ¼ tsp crushed red pepper flakes
    • 1 (28-ounce) canned plum tomatoes, with their juice
    • 4 cups fresh basil leaves, packed
    • ½ tsp dried oregano
    • 1 tsp fresh thyme leaves
    • 1-quart vegetarian stock or water