Roasted Tomato Basil Soup
This is the easiest tomato basil soup recipe ever, made extra tasty by first roasting the tomatoes in the oven to make them extra sweet.
Ingredients
- 3 pounds fresh vine-on tomatoes
- 1 large yellow onion diced
- 5 cloves garlic minced
- 1.5 teaspoons fresh thyme chopped 1/2 teaspoon if using dried thyme
- 1/4 teaspoon red pepper flakes
- 1 packed cup basil leaves
- 2 quarts chicken/beef bone broth or stock
- Olive oil
- Honey
- Kosher salt & fresh pepper
- Reynolds Kitchens® Pop Up Parchment Sheets
Instructions
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Preheat oven to 425 degrees Cut the tomatoes in half lengthwise and toss with 2 tablespoons of olive oil, 1 teaspoons salt, and a couple cracks of pepper. Arrange cut side up on a sheet tray lined with Reynolds Kitchens® Pop Up Parchment Sheets and roast in the oven for 45 minutes. Turn the broiler on, and cook another 3-6 minutes, or until slightly charred around the edges.
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While the tomatoes are roasting, preheat a large pot over medium heat along with 2 tablespoons of olive oil. Add the onions, 1/4 teaspoon of kosher salt, and a couple cracks of fresh pepper. Cook for 8 minutes, stirring often. Add the garlic, thyme, and pepper flakes and continue cooking until the onions are soft and translucent, about 4 -5 minutes more. Add the roasted tomatoes, stock, and basil leaves to the pot along with 2 teaspoons of salt and a couple cracks of pepper(remember, the stock is bland). Bring this mixture to a boil, reduce to a simmer for 45 minutes with the lid on the pot.
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After 45 minutes, add 2 teaspoons of honey and check for seasoning, you will definitely need more salt.
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Use a hand/stick blender to puree the soup until its smooth. If you have to use a blender, be very careful and only fill the blender up halfway at a time, blend, dump, and repeat. Return the soup back to the pot and check for seasoning. Serve soup with some chopped basil as garnish and a small drizzle of extra virgin olive oil if desired.