Soup weather is officially here and I am BEYOND MYSELF.
I know I’m a California girl but I’m starting to realize I truly dislike warm weather, and welcome fall with open arms, leggings, fake uggs, and Target blankets.
This is one of my favorite soup recipes from the majestic Ina Garten, with slight modifications. It’s simple, vegetarian, and can feed an army.
You will need:
- 3 pounds roma tomatoes
- 1 28 oz. can plum tomatoes, unsalted
- 1 quart chicken or vegetable stock
- 4 cups fresh basil leaves
- 2 onions
- 6 cloves of garlic
- 2 tablespoons unsalted butter
- 1 teaspoon crushed red pepper flakes
- salt and pepper
- olive oil
- heavy cream (optional)
First, preheat your oven to 400 degrees. Slice the roma tomatoes in half lengthwise, drizzle generously with olive oil, and season with salt and pepper. Toss those around so everything is coated and then lay them on a baking sheet. Roast them in the oven for 45 minutes.
Chop your onions and garlic, and add them to a large stockpot with the melted butter and two tablespoons of olive oil. Throw in the crushed red pepper (I used way more than Ina suggests – if you’re not a fan of heat use 1/4 teaspoon) and saute the mixture over medium heat for 10 minutes until the onions get nice and brown.
Throw in your canned tomatoes, juice and all, along with your roasted roma tomatoes. Make sure to get any remaining drippings from the baking sheet in there too! Mix this around for a minute or so…
Then add your stock, basil, and season again with salt and pepper to taste. Bring to a boil and simmer for another 40 minutes, and then use whatever tool you’d like to blend the soup together – I used an immersion blender.
If you want to make this extra decadent, drizzle some heavy cream on top. Garnish with some chopped basil and you’re done!