Roasted Tomato Basil Soup - Ina Fridays
Although, I am not posting daily yet, I am making sure to keep up with as many groups as possible. One of my favorites, which was started by Alyce of More Time at the Table, is Ina Fridays. (When my daughter died, Alyce was there for me and she kept in touch through these difficult months and I do want to acknowledge this publicly.)
Ina has a ton of books, she has authored and the Internet is filled with her recipes. It is always easy to find what you are looking for with an Ina search. This month is Sides, Salads and Soups. I love all three but decided on a soup. Winter is coming to an end and that means hot soups will disappear from our table.
The minute the weather gets the least bit cool, my husband starts reminding me how much he loves hot soup, how it warms him in the cold winter and how it fills him up. I hear this almost daily. Do you think he really likes soup? If I ask him what kind of soup he wants, his answer is "any kind," which is not helpful at all. Yet, I must admit, there has not been a soup that he even slightly disliked. I am with him on this. I love hot soup.
Just a side question: Does your husband put in specific requests for dishes or does he eat what you present him with (if you the cooking)? Mine rarely makes a specific request and when I ask for a suggestion, he says, "anything you make is good." I guess, I should appreciate this because it gives me an open playing field, that is if it does not have tuna, asparagus, edamame, garlic or salt in it.
Roasted Tomato Soup - Ina Garten
3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
1 teaspoon dried basil
1/4 teaspoon thyme
1 quart organic vegetable broth
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. (We know just how much more flavor, roasted veggies have, particularly tomatoes.)
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and broth. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Using an immersion blender blend until thickness you enjoy. We like it thick with some texture. Taste for seasonings. Serve hot.
Check out the other members of Ina Fridays.
Alyce @ More Time at the Table
Anna @ Cheese with Noodles
Ansh @ Spice Roots
Barbara @ Moveable Feasts
Bhavna @ Just a Girl From AAmchi Mumbai..
Chaya @ Bizzy Bakes
Linda, @ Tumbleweed Contessa
Mary @ The Egg Farm
Minnie @ The Lady 8 Home
Mireya @ My Healthy Eating Habits
Patti @ Comfy Cuisine
Peggy@ Pantry Revisited
Rocky Mountain Woman @ Rocky Mountain Woman
Veronica@ My Catholic Kitchen
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It's so nice to see you back. I have been thinking about you and keeping you and your family in my prayers. You just take your time and post as you feel like. People will understand:)
Ina is one of my, if not my favorite "food stars." I don't watch food TV or collect any of the Food TV books but I do have a few of Ina's. I've actually had her Roasted Tomato Basil Soup before and it really is delicious. Now that I see yours, It is a good reminder to make it again.
Thank you so much for sharing, dear Chaya...
A delicious flavor filled soup! Blessings, CatherineReplyDelete
I may have duplicated my comment. Sorry! Just glad you are cooking some and blogging some too. The soup looks delicious. Take care my friend and take it slow and let the healing process work. Big hugs to you!ReplyDelete
So nice to see you back Chaya. Sometimes it is comforting to slowly ease back into the old routine. And comforting is exactly what this soup sounds like. I may have to try this and cut the recipe in half. Hubby is not wild about soup especially since were hovering near the 90's these days.ReplyDelete
Blessings to you and yours.
Mary from the Egg Farm
This sounds so yummy! I love the flavors. My favorite soup and sandwich shop makes this but it is so high in sodium it is unsafe, I think. Great choice.ReplyDelete
Linda @ Tumbleweed Contessa
I've never had roasted tomato soup—sounds different. Yes, my husband give me special requests. He also sometimes tells me how to cook. That's when I kick him out of the kitchen.ReplyDelete
Welcome back Chaya, and this is such a lovely soup, I have made it a couple of times. Tomato soups are good no matter how you make them, but with them being roasted, it adds a bit more zing.ReplyDelete
Good Morning Chaya,ReplyDelete
I am so happy to see you today and I am giving you a special hug!!
Your Roasted Tomato Basil Soup would be a favorite here at the cottage. We just love tomato soup and the addition of the basil makes it so tasty. Thanks so much for sharing with Full Plate Thursday and have a great day!
What a wonderful surprise to see you Chaya... thank you for bringing such a flavorful and I hope healing soup.. to my party.ReplyDelete
OH! Yes, please. This is my favorite soup. While I still LOVE Campbells cream of tomato and a nice grilled cheese, this one is always something I want in the winter. Thanks for sharing.ReplyDelete