Tomato Basil Soup

After cooking all morning for “football snacks” for lunch we decided to hit the kitchen again to make Tomato Basil Soup.

Normally, we make a tomato bisque but tonight we played around with ingredients and tried something different.

How did I get the ingredients for this awesome dish cheap? Keep reading…

• The herbs I grow myself {basil and thyme}
• Crushed red pepper was a filler item when I was shopping at CVS {and they were on sale for $.79 each and probably got them for free}
• Check out that big can of Muir Glen tomatoes! Are you ready for this… they were on clearance at Walmart for $.78 and I had $.50 off 1 can which make them $.28 each! {loved that deal!}
• Chicken broth – well, if you read my blog long enough you will know that my favorite Walgreen’s filler is a can when they are $.50 a can
• Tomato paste — pretty sure that was a filler item I just don’t remember the price of it
• Roma tomatoes I price matched for $.33 a pound at Walmart {instead of $.98 a pound}
• Yellow onions I price matched for $.13 a pound at Walmart {not sure of the regular price — maybe $.68 a pound?}
• Garlic… mmm…. probably got that at WinCo Foods?

Tomato Basil Soup

Print

Ingredients

• 3 pounds ripe plum tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups yellow onions, chopped
• 6 garlic cloves, minced
• 2 tablespoons butter, unsalted
• 1/4 teaspoon crushed red pepper flakes
• 1 28 oz canned tomatoes {use the juice too}
• 1 8 oz can tomato paste
• 2 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 2 14.5 oz cans chicken broth
• Parmesan Cheese, shredded

RELATED ARTICLE

OREO Cookies and Cream Cupcakes

Instructions

1. Preheat the oven to 400 degrees F.
2. Mix the tomatoes, 1/4 cup olive oil, salt, and pepper in a bowl.
3. Spread the tomatoes cut side down on a baking sheet and roast for 45 minutes
4. In a large stockpot saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes or until the onions start to brown.
5. Add the canned tomatoes, basil, thyme and chicken broth
6. Add the tomatoes {including the liquid on the baking sheet}
7. Bring to a boil and simmer uncovered for 40 minutes.
8. Blend with an immersion hand blender
9. Adjust seasonings to taste
10. This dish may be served hot or cold

Notes

Modified recipe from The Food Network

Tomato Basil Soup