This Roasted Tomato Basil soup is one of our favorites. When in season, we roast our own tomatoes and use our basil fresh from the garden. Roasting the plum tomatoes yourself really makes a difference and the combination of garlic and onions in this recipe really enhance the flavors of the tomato base.
- 3 pounds ripe plum or cherry 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 (approx. 2 medium onions)
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) canned San Marzano tomatoes, with their juice
- 4 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
- 1 quart chicken stock
- 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, turning halfway through.
- In a large 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 lightly brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, being sure to include the liquid and any brown bits on the baking sheet. Bring to a boil and simmer partially covered for one hour.
- Using an immersion blender or mixer, blend to your desired consistency. Taste for seasonings. Serve it hot or cold.
Yields: 6 to 8 servings