roasted tomato basil soup

How To Make roasted tomato basil soup

• 1

  Preheat oven to 400 degrees. Toss together the tomatoes, 1/4 cup olive oil, balsamic vinegar, salt and pepper on a baking sheet. Spread out on the baking sheet and roast in the over for 45 minutes. I will turn the tomatoes after 20-25 minutes.
• 2

  The original recipe calls for ripe, plum tomatoes. I can't always find them, so use whatever is available.
• 3

  While the tomatoes are roasting, I continue prepping as follows. In an 8-quart stock pot, over medium heat, add the 2 tablespoons olive oil and the butter. To this, saute the onions, garlic and red pepper flakes for 10 minutes or until the onions start to brown.
• 4

  To the stock pot add the canned tomatoes, basil, thyme and chicken stock. Turn heat off.
• 5

  Once the oven roasted tomatoes are done, add the roasted tomatoes and all the liquid on the baking sheet to the stock pot.
• 6

  Bring the stock pot to a boil and simmer, uncovered for 40 minutes.
• 7

  Pass mixture through a food mill fitted with the coarsest blade. If you don't have a food mill, you can use your blender. Because the mixture is hot, you will need to put the soup in the blender in small batches.
• 8

  I usually only blend one-half of the mixture. This will leave you with a more chunky soup. If you want to blend all of the soup, that's OK too.
• 9

  I have also roasted the tomatoes a day ahead and added them cold to the stock pot. This works well too!
• 10

  Serve with grated Parmesan Cheese and bread. Yummy!
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