Roasted Tomato Basil Soup

By Bonnie T

Ingredients

• 3 lbs ripe plum tomatoes, cut in half lengthwise
• 1/4 C plus 2 T olive oil
• 1 T kosher salt
• 1 1/2 tsp black pepper
• 2 C chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 T unsalted butter
• 1/4 tsp crushed red pepper flakes
• 1 28 oz can plum tomatoes with their juice
• 4 C fresh basil leaves, packed
• 1 tsp fresh thyme leaves
• 1 quart chicken stock or water

Preparation

Step 1

Preheat over to 400 degrees. Toss together the tomatoes,1/4 C olive oil, salt and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8 quart stockpot over medium heat, saute the onions and garlic with 2 T of olive oil, the butter and red pepper flakes for ten minutes until the onions start to brown. Add the 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 food processor or blender. Taste for seasoning. Serve hot of cold.