Monday, May 3, 2010

{oh ina}

I tried Ina's Roasted Tomato Basil Soup today, and it was really delicious. I love that this soup contains no cream, and I opted to forgo the butter. I used Roma tomatoes since I had them on hand, but I can see why Ina recommends the plum...I think they would give a subtle sweetness that I would have liked. Though I do think it would be delicious with a small can of fat-free evaporated milk. All in all an awesome recipe. I am looking forward to eating this stuff all week. Yum, yum, yum :)

Roasted Tomato Basil Soup by Ina Garten

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
(I substituted olive oil)
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 chicken stock or water

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 chicken stock. 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 (I used an immersion blender). Taste for seasonings.