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      Roasted Tomato Basil Soup

      Roasted Tomato Basil Soup
      Roasted Tomato Basil Soup


      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


      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.