I can’t believe it is already Memorial Weekend!  Two years ago on Memorial Day, I found out I was pregnant!  I will always cherish Memorial Day weekend for being on of the best of my life!

Anyways, I wanted to share this super simple yet amazing tomato basil soup with you all.  Once again, it is from Ina Garten, from her cookbook  The Barefoot Contessa Cookbook.

I changed things up just a bit and it is so good.  I’m a huge non-creamy tomato soup fan and this hits the spot every time I need a goof comfort food.

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Roasted Tomato Basil Soup

Adapted from: Ina Garten

Serves:  6-8

Ingredients

• 3 pounds roma tomatoes, cut into quarters
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon sea salt
• 1 1/2 teaspoon freshly ground black pepper
• 2 cups chopped yellow onion (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 28 ounces canned tomatoes with their juice
• 4 cups fresh basil leaves, packed
• 1 teaspoon dried thyme leaves
• 1 quart chicken stock

Directions

1. Preheat the oven to 400 degrees.
2. Toss together the tomatoes, 1/4 cup olive oil, salt and pepper.  Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.
3. In a 8-quart stockpot on medium heat, saute the onion and garlic with 2 tablespoons of olive oil, butter and red pepper flakes for 10 minutes, until the onions start to brown.  Add the canned tomatoes, basil, thyme, and chicken stock.  Add the oven-roasted tomatoes, including the liquid on the baking sheet.  Bring to a boil and simmer uncovered for 40 minutes.  Pass through a food mill fitted with the coarsest blade or blender.  Taste and season.  Serve hot or cold.

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Parmesan Croutons

By Ina Garten

Makes 25-30 croutons

Ingredients

• 1 baguette
• 1/4 cup good olive oil, plain or flavored with basil or garlic
• sea salt
• freshly ground black pepper
• 3/4 cup freshly shredded Parmesan cheese (3 ounces)

Directions

1. Preheat the oven to 400 degrees
2. Slice the baguette diagonally into 1/4- inch-thick slices.  Depending on the size of the baguette, you should get about 25-30 slices.
3. Lay the slices in one layer on a baking sheet and brush each with good olive oil and sprinkle liberally with sea salt and pepper.  Sprinkle with shredded Parmesan.  Bake the toast for 15-20 minutes, until they are browned and crispy.  Serve at room temperature.

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I hope you guys try these recipes out, I know you will love them!

Question:  What is your favorite soup?