Roasted Tomato Basil Soup
TOTAL TIME: 1 HR 50 MIN
Prep: 15 minutes
Cook: 1 hr 35 mins.
Yield: 6 to 8 servings
•3 pounds ripe plum tomatoes, cut in half lengthwise
•1/4 cup plus 2 TBSP good olive oil
•1 TBSP kosher salt
•1 1/2 tsp freshly ground black pepper
•2 cups chopped yellow onions (2 onions)
•6 garlic cloves minced
•2 TBSP smart or balance butter
•1/4 tsp crushed red pepper flakes
•1 (28-ounce) canned plum tomatoes, with their juice
•4 cups fresh basil leaves, packed
•1 tsp fresh thyme leaves
•1 quart chicken stock or water
Pre-heat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup 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, sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add 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. Taste for seasoning. Serve hot or cold.