ROASTED TOMATO BASIL SOUP RECIPE

INGREDIENTS

3 pounds ripe plum tomatoes cut in half lengthwise

1/4 cup plus 2 tablespoons good olive oil

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

2 cups chopped yellow onions (2 onions)

6 garlic cloves, minced

2 tablespoons unsalted butter

1/4 teaspoon crushed red pepper flakes

1 (28ounce) canned plum tomatoes, with their juice

4 cups fresh basil leaves, packed

1 teaspoon fresh thyme leaves

1 quart chicken stock or water

DIRECTION

• Preheat 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 8quart stockpot over medium heat, saute 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 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.
• Taste for seasonings. Serve hot or cold.