The BEST Tomato Soup
The BEST Tomato Soup and my favorite soup recipe is from Ina Garten. It is creamy, so full of flavor, and perfect for a rainy night next to a delicious grilled cheese sandwich.
Ingredients
- 3 lbs plum or roma tomatoes, cut in half
- 1 cup chopped onion
- 5 cloves of garlic, minced
- 1 28 oz can of whole tomatoes with the juice
- 3 cups fresh basil leaves
- 1 qt chicken broth
- 1/4 tsp red pepper flakes
- 2 tbsp butter
- olive oil
- salt and pepper
- 1/2 cup heavy cream, optional
- croutons, parmesan cheese, basil as toppings
Instructions
To roast the tomatoes:
- Preheat the oven to 400°. Cut the tomatoes in half and drizzle with olive oil, salt, and pepper. Roast for 45 minutes or until the tomatoes are blistered.
For the soup:
- Add butter and olive oil to a soup pot. When hot, add the onions, garlic, and red pepper flakes and saute for 10 minutes. Add the canned tomatoes with the juices. Once the roasted tomatoes are finished, add them to the pot with their juices. Add the basil, thyme, and chicken broth. Let simmer for 45 minutes.
- After 45 minutes, use an emulsion blender to make the soup smooth and creamy.
- If you'd like, add a little heavy cream for extra creaminess! Top with croutons, fresh basil, and/or grated parmesan cheese.
