Roasted Tomato Basil Soup

By norsegal8

Ingredients

• 3 lbs. ripe tomatoes, halved with seeds scooped out
• 1/4 cup plus 2 Tbsp. olive oil
• 1 Tbsp. kosher salt
• 1 1/2 tsp. black pepper
• 2 Tbsp. unsalted butter
• 2 cups chopped onion
• 6 cloves garlic, minced
• 1/4 tsp. red pepper flakes
• 1 (28 oz.) canned plum tomatoes with their juice
• 4 cups fresh basil leaves, packed
• 1 tsp. fresh thyme leaves
• 1 quart chicken stock

Preparation

Step 1

Preheat the oven to 400˚ F. Combine the tomato halves, ¼ cup of olive oil, salt and pepper in a large bowl; toss well to combine. Spread the tomato halves out on a large baking sheet. Roast the tomatoes for 45 minutes.

In a large stockpot or Dutch oven over medium heat, combine the remaining 2 tablespoons of olive oil, butter and red pepper flakes for 10 minutes, until the onions start to brown. Add in the canned tomatoes, basil, thyme and chicken stock. Add the roasted tomatoes and any liquid on the baking sheet. Bring the mixture to a boil. Lower the heat and simmer, uncovered, 40 minutes.

Pass through a food mill fitted with the coarsest blade. Taste the seasonings. Serve hot or cold.