Lunche for 8

Roasted Tomato Basil Soup

Name: Roasted Tomato Basil Soup
Total time: 110 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 lb ripe roma tomatoes; 1/4 cup plus 2 tablespoons olive oil; 1 tbsp kosher salt; 1 1/2 tsp freshly ground black pepper; 2 cups yellow onion; 6 cloves garlic; 2 tbsp unsalted butter; 1/4 tsp crushed red pepper flakes; 1 can (28 oz) plum tomatoes; 4 cups fresh basil leaves; 1 tsp fresh thyme leaves; 1 quart chicken stock

Roasted tomatoes, onions, garlic, basil, and stock simmer together before blending into a rich, smooth soup.

$1.90per serving $

110 minstart to table

8servings

American Low-carb Budget Lunches Cold-weather comfort Winter Summer

Ingredients

3 lb ripe roma tomatoes
1/4 cup plus 2 tablespoons olive oil
1 tbsp kosher salt
1 1/2 tsp freshly ground black pepper
2 cups yellow onion
6 cloves garlic
2 tbsp unsalted butter
1/4 tsp crushed red pepper flakes
1 can (28 oz) plum tomatoes
4 cups fresh basil leaves
1 tsp fresh thyme leaves
1 quart chicken stock

Steps

Heat the oven to 400 F and roast the roma tomatoes with 2 tablespoons olive oil, salt, and pepper for 45 minutes.
Melt the butter with the remaining olive oil in a large pot over medium heat, then cook the onion and garlic for 10 minutes.
Add the red pepper flakes, canned tomatoes, roasted tomatoes, basil, thyme, and chicken stock, then simmer for 35 minutes.
Blend the soup carefully until smooth, and cook it for 5 more minutes.
Rest the soup for 15 minutes, then season with salt and pepper.