Roasted Tomato Basil Soup

• Yield: 6 Servings
• Level: Easy

Time

• Total: 1 hour 50 minutes
• Prep: 15 minutes
• Cook: 1 hour 35 minutes
• Inactive: 0 minutes

Ingredients

• 3 Pounds Ripe Plum Tomatoes
• 1/4 Cup + 2 Tablespoons Olive Oil
• 1 Tablespoon Salt
• 1 1/2 Teaspoons Black Pepper
• 2 Yellow Onions
• 6 Cloves Garlic
• 2 Tablespoons Unsalted Butter
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1 28oz Can Plum Tomatoes
• 4 Cups Fresh Basil Leaves
• 1 Teaspoon Fresh Thyme
• 1 Quart Chicken Stock Or Water

Preparation

• Cut Plum Tomatoes In Half Lengthwise
• Chop Onions
• Mince Garlic
• Pack Basil Leaves

Directions

• Preheat oven to 400° F (205° C).
• Toss together tomatoes, 1/4 cup olive oil, salt, and pepper.
• Spread tomatoes into 1 layer on a baking sheet and roast for 45 minutes.
• In an 8 quart pot over medium heat, melt butter and add 2 tablespoons olive oil.
• Saute onions, garlic, and red pepper flakes for 10 minutes, until onions start to brown.
• Add canned tomatoes, basil, thyme, and chicken stock.
• Add oven roasted tomatoes, including liquid.
• Bring to a boil and simmer uncovered for 40 minutes.
• Pass through a food mill fitted with the coarsest blade.
• Serve immediately.

• 01 January 0001