buy and price of roasted tomato soup recipe

The soup with the highest ratings was the roasted tomato basil soup. Instead of using cream or milk, this recipe calls for fresh tomatoes and herbs. It is lavish and flavorful to the brim. Fresh tomato basil soup and traditional soups that are meant to comfort, like Sicilian Chicken Soup or One-Pot Chicken Stew, never seem to lose their allure. Over 400 comments and five stars have been given to this recipe. This is the tomato basil soup dish that I find to be the tastiest. I stumbled found Ina Garten's fresh tomato basil soup recipe a couple of years ago. It has since evolved into the recipe we always use first. At that time of year, ingredients like plum tomatoes, fresh basil, and thyme are in season. It has a rich, creamy consistency and a fantastic richness of flavor. The only changes I made to the original recipe were very tiny ones, and the final product is nearly perfect. Recipe for Tomato Basil Soup The main component of roasted tomato soup is fresh tomatoes. They are oven-roasted until they are sweet and caramelized, and then the soup is finished by boiling it with a lot of fresh basil and chicken stock. Not to mention the red pepper flakes, which add very mild but nice spice to the soup. To get a smooth consistency, the soup is blended in a blender rather than passing it through a food mill. A large food processor or, even better, an immersion blender, are further options. The outcome is perfect in every way! Despite the lack of actual cream, the dish is incredibly creamy and flavorful due to the use of fresh basil, garlic, and thyme. Concepts to Supplement: Once you have mastered this basic fresh tomato basil soup recipe, you can spice it up by including other flavors like: Camembert cheese Fresh herbs including thyme, basil, and other varieties A tiny bit of something decadent and decadent A thin layer of pesto that is created at home. The Step-by-Step Guide to Making Tomato Basil Soup with Croutons Using the Oven to Cook the Tomatoes Increase the oven's setting to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminum foil to prepare it. Place aside. Combine the tomatoes with 1/4 cup of olive oil after cutting them in half lengthwise. After each layer is applied, spread out in a single layer on the baking sheet and season with salt and pepper to taste. Cook for around 30 minutes. Cook the soup and make it! Heat a big Dutch oven over a medium temperature to get it ready. Combine the remaining olive oil and butter. Add the chopped onions, minced garlic, and crushed red pepper to the pan once the butter has melted. After adding a little salt and giving it a shake, boil the food for another ten minutes or so. Basil, thyme, and any roasted tomato juices should be combined with the canned tomatoes, chicken stock, and roasted tomatoes. Seasonings like salt and pepper can be added to taste. Reheat the soup to a simmer and cook it uncovered for a further 40 minutes. The soup is prepared for serving after being puréed. Blend the soup until it is entirely smooth in a blender. Freshly grated Parmesan cheese should be served with either a drizzle of cream or a dollop of sour cream. Not to be forgotten is grilled cheese. It is by far our favorite. How can soup made with tomato and basil be frozen? You can prepare a large batch of this soup in advance and store it in the freezer so that you always have a cup of fresh tomato basil soup on hand whenever the want strikes. This is how you approach it: Before serving, completely cool the soup. Fill quart-sized freezer bags with the mixture, about two-thirds of the way full. Put a tight seal on it and make an effort to extract as much air as you can. Before being set flat to freeze, the bag should be dated and labeled. The soup has only to defrost overnight in the refrigerator, then be heated through just before serving. These containers are another wonderful substitute for bags. Just make sure there is about an inch of space between the soup and the top of the container. In order to prevent the soup from separating when it is frozen, it is vital to avoid adding any milk or cream, whether dairy or non-dairy. The soup tastes best when it has been warmed up. What Food Goes Best With Tomato-Basil Soup? These Cheese Bread Puffs, which can be made in a blender, are sure to delight children. A substantial cup of tomato soup is served with the ideal grilled cheese sandwich. Cucumbers and avocado in a Caesar salad are the perfect combinations. Parmesan cheese crisps are a great way to give the soup a little bit of texture. You can't go wrong with a grilled steak salad in the hot summer months. Ingredients

• 3 lbs. ripe plum tomatoes, cut in half lengthwise
• 1/4 cup + 2 tbsp. olive oil
• 2 cups chopped yellow onions
• 6 garlic cloves, minced
• 2 Tbsp. unsalted butter
• 1/4 tsp. crushed red pepper flakes
• 1 (28 oz) can of whole plum tomatoes, with juice
• 4 cups fresh basil leaves, packed
• 1 tsp. fresh thyme leaves (or 1/2 tsp. dried)
• 4 cups chicken stock (homemade or store-bought)
• Kosher salt and fresh ground black pepper

Instructions

1. Set the oven's temperature to 400 degrees. Put parchment paper to use and prepare a baking sheet.
2. On the prepared baking sheet, arrange the tomatoes in a single layer after tossing them with 1/4 cup of olive oil. To taste, add salt and pepper to the food. 45-minute baking period
3. Melt the butter and olive oil in a large Dutch oven over medium heat. Combine the onions, garlic, red pepper flakes, and a little salt in a mixing bowl. The onions should be cooked for approximately 10 minutes, or until they become translucent and start to brown.
4. Combine the roasted tomatoes, chicken stock, basil, thyme, and canned tomatoes in a mixing bowl. To taste, add salt and pepper to the food. Simmer the soup once more for 40 minutes with the lid off.
5. The soup should be thoroughly smooth after blending. Use salt and pepper to taste to season. Serve with grilled cheese, fresh parmesan, a dollop of sour cream, or a drizzle of cream, as a side dish.