roasted tomato basil soup

Adapted from the Barefoot Contessa Cookbook

Tomato Basil Soup I love, love, love.  My preference for soup is without a cream base and this is the best I have ever tested.  I tweaked this recipe and it is LOVE in a cup.

Ingredients:

3 pounds ripe plum tomatoes cut in half
¼ Cup plus 2 TBS olive oil
2 tsp kosher salt
1 ½ tsp freshly ground black pepper
1 cup chopped yellow onion
6 garlic cloves, minced
2 TBS unsalted Butter
¼ tsp crushed red pepper flakes
1 28 ounce can plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 tsp fresh thyme leaves
1 quart (4 cups) chicken stock

Method:

Preheat oven to 400 degrees.  Toss together tomatoes, ¼ cup EVOO, salt and pepper.  Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. 

In 8 quart stockpot over medium heat, sauté the onions and garlic with 2 TBS of EVOO, 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.  Place in blender when cool and puree or use immersion blender.  Taste for seasoning. 

Makes 10 cups or 2 ½ quarts.