tomato soup

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This Barefoot Contessa recipe is out of this world. It's simply my favorite. I make mass quantities at a time. My whole house smells like an Italian restaurant during the cooking process. Garlic, tomatoes, onions, loads of fresh basil from my herb garden; nothing better from start to finish. My one change is that I use less crushed red pepper flakes than in the recipe. I prefer it less spicy, but my daughter loves spicy, so she'll add a drop back. It's such a joy to use the basil that I plant in my yard, the thyme as well. I like to tie bundles of fresh herbs in twine and give them to my friends. I'm aware that sounds super Type A douchey but it's true😉. Admitting it lessens the douche factor, right? I love a crouton just as much as the next carb conscious gal, so I toast pumpkin seeds in a dry skillet over medium low to achieve the nutty crunch. Pumpkin seeds are added health here🙌🏻. 💯 regret free. A large, perfect, bright green extra basil leaf is a beautiful garnish🌿. I cannot cop to reinventing the wheel here, this is a perfect classic from Ina that never fails to satisfy and impress. Mangia ‼️🍅‼️🍅

ingredients

  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, minced
  • 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, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart  water

 

directions

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 on a baking sheet and roast for 45 minutes.

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 water. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.