Tomato Basil Soup

Total Time: 1 hr 50 mins Preparation Time: 15 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 4
• 1 1/2 lbs ripe plum tomatoes, cut in half lengthwise (~8-10)
• 1/4 cup olive oil, divided
• 1/2 tablespoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 cup yellow onion, chopped (1 med to large onion)
• 3 garlic cloves, minced (** or 3 heads roasted garlic)
• 1/8 teaspoon crushed red pepper flakes (** more or less for heat)
• 1 (14 ounce) can plum tomatoes, with their juice
• 2 cups fresh basil leaves, packed
• 1 teaspoon thyme leaves (** fresh is best)
• 2 cups chicken stock (** water or vegetable stock if making the recipe vegan and or or gluten-free)

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 toss the tomatoes with1/8 cup olive oil, salt, and pepper. place them on a baking sheet & then into the oven to roast for 45 minutes.
• 3 in an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tbsp of olive oil, and red pepper flakes for 10 minutes, until the onions start to brown. add the canned tomatoes, basil, thyme, and chicken stock.
• 4 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, or pulse in your food processor.
• 5 taste for seasonings. serve hot or cold.