Roasted Tomato Basil Soup
- 3 pounds plum tomatoes
- 1/4 cup olive oil plus 2 tablespoons
- 1 tablespoon salt
- 1 1/2 teaspoons black pepper
- 2 yellow onions
- 6 garlic cloves
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1 (28 ounce) canned plum tomatoes, with their juice
- 4 cups fresh basil leaves
- 1 teaspoon thyme
- 1 quart chicken stock
- Hold tomatoes under running water in both palms and rub, turning continuously. Once clean, wipe dry with a clean paper towel.
- Preheat oven to 400 degrees F.
- In a bowl, toss the tomatoes, 1/4 cup of olive oil, salt and pepper. Place mixture on a baking sheet and roast for 45 minutes.
- Remove the outer skin from the onion and garlic. Scrub with a vegetable brush while holding under cold running water. Chop the onion and mince the garlic.
- Place a large stock pot over medium heat. Add the onions, garlic, red pepper flakes, the remaining 2 tablespoons of olive oil, and the butter. Sauté for 10 minutes.
- Add the canned tomatoes, basil, thyme, chicken stock, and oven roasted tomatoes (including the liquid on the baking sheet).
- Bring to a boil. Lower heat and simmer uncovered for 40 minutes.
- Pass tomato soup through a food mill with the coarsest blade.
- If you are not serving right away, place the soup back into the pot and keep the soup hot (above 140°F.) until ready to serve. Use a thermometer to check the temperature before serving.
Additional Food Safety Notes Related To This Recipe:
- When storing in the refrigerator, place fresh produce on separate shelves or in produce bins away from raw meats, poultry, and seafood.
- Clean and sanitize the cutting board before and after each use.
- Moisten hands with warm water and apply soap.
- Rub hands together for 20 seconds. Don’t forget to use a soft brush to clean your nails and nail beds.
- Rinse hands and dry with a clean towel.
- Crock pots and slow cookers can be used to keep your soup at a safe temperature.
- You have 1 hour to put any leftovers into the refrigerator.
- When storing leftovers, divide into small portions and place into a clean, airtight, shallow storage container. Do not forget to label the container with the name and the date.
- When reheating leftover soup, use a cooking thermometer. Reheated soup needs to reach a temperature of 165°F.
Recipe Source: http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato -basil-soup-recipe/index.html