Soup for the Season

Fall officially arrived last week, but because of the summer weather, I haven't celebrated the beginning of a favorite season.  Our garden keeps producing tomatoes and basil so I decided to try The Barefoot Contessa's Roasted-Tomato Basil Soup. So healthy and delicious!  We think this recipe is a "keeper".

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

Preheat the oven to 400 degrees.
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.