A few weeks ago I headed into Fort Walton to do some laundry and eat free food at the parents house and Mom made this amazing soup for lunch. The recipe is modified from the one found here (Which is rated 5 stars out of almost 300 reviews!)
Roasted Tomato Basil Soup
– 3 pounds ripe plum tomatoes, cut in half lengthwise
– 1/8 c. olive oil
– 1/2 T. salt
– 1 tsp pepper
– 2 cups chopped yellow onions (2 onions)
– 6 cloves of garlic, minced
– 1 T. butter
– 1/4 tsp red pepper flakes (or less, Mom added more and my mouth caught on fire!)
– 1 (28 oz) can plum tomatoes, with their juice
– 2 cups fresh basil leaved, packed (original recipe called for 4 but Mom liked less basil)
– 1/4 tsp dried thyme
– 1 quart vegetable stock
– Preheat over to 400 degrees F. Toss together the tomatoes, a splash of olive oil, salt and pepper. Spread on a baking sheet and roast for 45 minutes.
– In a stockpot over medium heat saute the onions and garlic with the remaining olive oil, butter and red pepper flakes for 10 minutes, until the onions start to brown.
– Add canned tomatoes, basil, thyme, and vegetable stock. Add the roasted tomatoes, including the liquid on the baking sheet.
– Bring to a boil and simmer uncovered for 40 minutes. Let cool than mix using an immersion blender in the pot (or, put the soup in a upright blender in batches if you don’t have an immersion).
It’s a decent amount of work but SO worth it. This is the best tomato soup I’ve ever had. I’m not sure of the exact nutritional count but it’s pretty low calorie. It also freezes well. I just had my last bowl this week, a month after Mom made it!