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Roasted Tomato Basil Soup

Serves 6 to 8Unknown

  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon sea salt
  • 1-1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter (to make this recipe 100% dairy-free, sub with ghee or olive oil)
  • 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, vegetable stock or water

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 of 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.  Blend the soup in a blender or food processor until it reaches your desired consistency.  Serve hot or cold.

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