So I’ve been stuck with a horrid flu, and my go-to tomato basil soup from the amazing Ina Garten will do the trick! Tomato basil is arguably my favorite American soups…roasted tomatoes, basil, and red peppers? Can’t beat that combo and it’s full of lycopenes too! Those salty, runny tomato basil soups in a can or from restaurants just can’t compare to a freshly homemade batch.
So, as a random aside, I didn’t have chicken stock, but I boiled some chicken dumplings –> problem solved
Instead of a food mill (who has those!?) I used my blender to blend the soup (no different from a smoothie…tomatoes are fruits after all!) right before I ate each serving–> problem solved II. I’m so clever!
4 tomatoes, cut in half lengthwise
salt and black pepper
chopped yellow onions
garlic cloves, minced
crushed red pepper flakes
1 (14-ounce) canned plum tomatoes,
fresh basil leaves
chicken stock or water
Preheat the oven to 400 degrees F. Toss together the tomatoes, olive oil, salt, and pepper. Spread the tomatoes and roast for 35-40 minutes.
In a stockpot over medium heat, saute the onions and garlic with olive oil 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. Bring to a boil and simmer uncovered for 30- 40 minutes.