Roasted Sicilian Tomato Soup

Published on

September 22, 2023

Intro

This soup is everything tomato soup should be! Rich and creamy, and is bursting with amazing tomato flavor, made from a combo of fresh AND canned tomatoes. Don't omit the honey, this is the secret ingredient that transforms this into no ordinary tomato soup.

Prep Time:

15 Minutes

Cook Time:

1 Hour

Servings:

Difficulty Level:

Easy

Ingredients

3 pounds ripe tomatoes, halved

1/4 cup +3 tablespoons extra virgin olive oil

1 tablespoon salt

1 1/2 teaspoons ground black pepper

2 cups onions, chopped

6 garlic cloves, minced

2 tablespoons unsalted butter

1 tablespoon Sicilian Seasoning

1 - 28 oz can plum tomatoes

4 cups fresh basil, packed

1 quart chicken stock

1 tablespoon honey

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Directions

1. Preheat the oven to 400ºF.

2. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a rimmed baking sheet. Roast for 45 minutes.

3. In an 8-quart stockpot over medium heat, sauté the onions and garlic with the remaining 3 tablespoons of olive oil, the butter, and Sicilian Seasoning for 10 minutes, or until the onions start to brown.

4. Add the canned and roasted tomatoes with all their juices, basil, and stock. Bring to a boil, then simmer uncovered for 40 minutes.

5. Blend soup in batches in a food processor or blender to reach your desired texture. Stir in the honey.

6. Serve hot.

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Substitutions

Recipe Tip:

I often am left with a tin-y tasted from canned tomatoes. Whenever ANY recipe calls for canned tomatoes, I always use boxed chopped or whole tomatoes. The difference is amazing.

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