roasted tomato basil soup

Ingredients roasted tomato basil soup

3 lb Ripe plum tomatoes cut in half
1/4 cup Plus 2 TB. Good olive oil
1 tbsp Kosher salt
1 1/2 tsp Freshly ground pepper
2 cup Chopped yellow onions (2 onions)
6 clove Minced garlic
2 tbsp Unsalted butter
1/4 tsp Crushed red pepper flakes
1 can Tomatoes with juice (28 oz.)
4 cup Fresh basil leaves
1 tsp Fresh thyme leaves
1 quart Chicken stock or water

how to make roasted tomato basil soup

Preheat oven to 400°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 a 8 quart 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 coursest blade. Taste for seasoning. Serve hot or cold.