Roasted-Tomato Basil Soup
Serves 6-8
This is it: the perfect tomato soup. It is delicious all year 'round because roasting the tomatoes gives them a rich "summer" tomato flavor.
3 pounds ripe plum 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 (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
28 ounces canned plum tomatoes with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock
Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot on medium heat, saute the onions and garlic with 2 tablespoons olive oil, 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 coarsest blade. (I used a blender with good results). Taste the seasonings. Serve hot or cold.
Yum! I might have to come steal some tomatoes and make this! Sounds delicious.
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