KitchenMagician's Recipe

VEG - ROASTED TOMATO BASIL SOUP

Category: Broth Soups

Makes 6 servings.

3 lb. ripe plum tomatoes, cut in half
6 T. olive oil
kosher salt and black pepper
2 yellow onions, chopped
6 cloves garlic, minced
2 T. unsalted butter
1/4 tsp. crushed red pepper flakes
1 28-oz. canned plum tomatoes, with their juice
4 c. fresh basil leaves, packed
1 tsp. fresh thyme leaves
4 c. chicken broth

Preheat oven to 400F.
Toss together tomatoes, 4 tablespoons olive oil, salt, and pepper. Spread tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute onions and garlic with the remaining 2 tablespoons of olive oil, butter, and red pepper flakes for 10 minutes, until the onions start to brown.
Add canned tomatoes, basil, thyme, chicken broth, and roasted tomatoes, including liquid from baking sheet.
Bring to a boil and simmer uncovered for 40 minutes.
Pass through a food mill fitted with the coarsest blade.
Season with salt and pepper to taste.
Serve hot or cold.