Roasted Tomato Basil Soup


Ingredients:

3 lbs of ripe plum tomatoes, cut in half lengthwise
¼ cup olive oil
1 Tbsp kosher salt
1 ½ tsp black pepper
2 cups yellow onion, chopped
6 cloves garlic, minced
2 Tbsp unsalted butter
¼ tsp red pepper flakes
1 – 28 oz can of plum tomatoes with juice
4 cups of fresh basil – packed
1 tsp thyme
1 qt chicken stock

Directions:

Preheat oven to 400. Toss tomatoes with salt pepper and olive oil. Place on baking sheet and roast for 25 minutes.

In an 8 quart stockpot sauté onions and garlic with oil and red pepper flakes for 10 minutes. Add canned tomatoes, basil thyme and chicken stock . Add the roasted tomatoes including liquid and simmer for about 40 minutes. Using an emersion blender, blend soup until desired consistency. Serve hot or cold.

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