I’ve been growing tomatoes for the past eight years. They are my all-time favorite vegetable (although they are a fruit).
I also grow basil and thyme. So, you can imagine how easy this recipe is for me to make when there are more tomatoes than I know what to do with.
This soup is by far one of the most requested soups that I make. It’s easy to make, has clean ingredients, and it’s flavorful.
|Prep Time||20 minutes|
|Cook Time||2 hours|
- 3 pounds Tomatoes Ripe cut in quarters
- 1/3 cup Extra Virgin Olive Oil Hold two tablespoons for sautéing
- 2 teaspoons Sea Salt
- 1/2 tablespoon Fresh Ground Black Pepper
- 2 Yellow Onions chopped
- 7 cloves Garlic minced
- 2 tablespoons Butter
- 1 tablespoon Red Pepper Flakes crushed
- 1 28 ounce Can Diced Tomatoes in juice
- 1 quart Chicken Stock use vegetable or water if vegetarian
- 5 sprigs Fresh Thyme
- 4 cups Fresh Basil packed
- Preheat the oven to 400 degrees F.
- Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.
- Spread the tomatoes in 1 layer in a 15x10" glass pyrex baking pan and roast for 45 minutes.
- 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.
- Add the canned tomatoes, basil, thyme, and chicken stock.
- Add the oven-roasted tomatoes, including the liquid from the Pyrex baking pan.
- Bring to a boil and simmer uncovered for 40 minutes.
- Season to taste. I love red pepper but you may want to decrease the quantity.
- NOTE: If you don't like tomato skins, you can use a sieve to strain them out.
Serve hot. Try adding parmesan or feta cheese to top it off. Store up to five days in the refrigerator. This soup also freezes well. I often roast all my tomatoes at the end of the season and freeze them to use in recipes later in the year. They are an excellent base for spaghetti and soups.