Print

Barefoot Contessa Roasted Tomato Basil Soup

Barefoot Contessa Roasted Tomato Basil Soup.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Barefoot Contessa’s roasted tomato basil soup delivers robust Mediterranean flavors with simple, fresh ingredients. Luxurious garden tomatoes roasted to caramelized perfection create a silky smooth experience.

Ingredients

Scale
  • 1.4 kilograms (3.1 pounds) ripe plum tomatoes, halved lengthways
  • 1 can (28 ounces) plum tomatoes with juice
  • 1 liter (4.2 cups) chicken stock or water
  • 2 large yellow onions (about 400 grams), chopped
  • 6 garlic cloves, minced
  • 100 grams (3.5 ounces) fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon sea salt flakes
  • 1½ teaspoons freshly ground black pepper
  • ¼ teaspoon crushed chili flakes
  • 90 milliliters (3 fluid ounces) good-quality olive oil, divided (60ml for tomatoes, 30ml for sautéing)
  • 30 grams (1 ounce) unsalted butter

Instructions

  1. Preheat oven to 392°F (200°C) or 356°F (180°C) for fan ovens. Arrange halved plum tomatoes cut-side up on a baking sheet in a single layer. Drizzle with 60ml olive oil and sprinkle with sea salt and black pepper.
  2. Roast tomatoes for approximately 45 minutes until edges become beautifully caramelized and slightly wrinkled.
  3. About 10 minutes before tomatoes finish roasting, heat a large 6-8 quart stockpot over medium heat. Add remaining 30ml olive oil and butter, then add chopped onions, minced garlic, and crushed chili flakes. Sauté for 8-10 minutes until onions soften and develop a light golden color.
  4. Pour in canned tomatoes with their juices, add fresh basil leaves, thyme, and chicken stock. Transfer roasted tomatoes and accumulated pan juices into the pot.
  5. Bring mixture to a vigorous boil, then reduce heat to maintain a gentle simmer. Let simmer uncovered for roughly 40 minutes.
  6. Remove from heat and use an immersion blender to puree soup until silky smooth, or use a food mill with coarsest blade for rustic texture.
  7. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot or chilled with crusty bread.

Notes

  • Use ripest plum tomatoes available for best flavor. Canned tomatoes help balance flavor if fresh tomatoes aren’t perfectly ripe.
  • Blend tomatoes while warm to enhance natural sugars and achieve silky texture.
  • Soup tastes even better the next day after flavors have melded. Can be served hot or cold.
  • Reserve some roasted tomato chunks before blending for textural contrast if desired.
  • Store properly refrigerated at 40°F or below for up to 5 days.

Nutrition

Find it online: https://www.benefitiany.com/barefoot-contessa-roasted-tomato-basil-soup/