Chunky Tomato Basil Soup

Pin on PinterestShare on FacebookTweet about this on TwitterGoogle+Email to someone

Chunky Tomato Basil Soup | Wheat-Free Meat-Free

This has been one of my favorite recipes for the past few years. The main issue with this soup is my tomatoes and basil are never at their best at the same time. These tomatoes were a lucky find at the farmers market. They still had great flavor and color. The weather has been oddly warm and the basil lasted a bit longer than normal. Which gave me the opportunity to share this recipe with you.

Chunky Tomato Basil Soup

  • 3 lbs. plum and roma tomatoes, halved
  • 1/4 cup olive oil
  • 2 tbsp unsalted butter
  • 1 tbsp salt
  • 1 1/2 tbsp black pepper
  • 1 large yellow onion, chopped
  • 2 large carrots, chopped
  • 3 celery stalks, chopped
  • 6-10 cloves garlic finely chopped (I like a lot, but not everyone loves garlic as much as me.)
  • red pepper flakes to taste
  • 28 oz can crushed tomatoes
  • 3-4 cups fresh basil (This is what I normally use, but this batch only had about 2 or 3 since it was the end of the season.)
  • 1 sprig fresh thyme (just the leaves)
  • 1 quart vegetable broth

Preheat oven to 400 degrees Fahrenheit. Place halved tomatoes on a rimmed baking sheet or casserole dish. Mix with 1/4 cup of olive oil and sprinkle with salt and pepper. Bake for 45 minutes. If you want, remove the skins after the tomatoes have been baked.

Melt butter in a large stock pot over medium heat. Saute onions, carrots, and celery for a few minutes. Then add garlic and red pepper flakes. Saute everything until onions are clear. Add roasted tomatoes (including all the juice from the pan), vegetable stock, canned tomatoes, basil, and thyme. Bring to a boil then reduce heat and simmer for around 45 minutes.

I prefer the soup chunky but feel free to puree it completely. Just remove from the heat and puree using an immersion blender or food processor. I only slightly pureed the soup but if you want this soup very chunky you can skip this step completely.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. A lovely & appetizing looking soup!

    Yummie food!

Speak Your Mind

*

Disclaimer 1: Many of the links on this site are affiliate links. That means that if you click through from my link and buy the linked-to product, or sign up for the linked-to service, I receive a commission.


Disclaimer 2: I am not a medical professional, and the information contained on this site is not medical advice. It is your responsibility to check the foods you eat to make sure that they are safe for you. If you're considering any dietary changes, it's probably a good idea to speak with your physician. By using this site, you explicitly agree not to hold Pickled Publishing LLC or any of its members liable in any way for damages arising from decisions you make based on the information made available on this site.

Copyright 2017 Pickled Publishing LLC - All rights reserved. To be clear: This means that, aside from small quotations, the material on this site may not be republished elsewhere without my express permission. Privacy Policy