Ina Garten's Roasted Tomato Basil Soup

• Gluten free
• Paleo

• Produce

  • 4 cups Basil, fresh packed leaves
  • 6 Garlic cloves
  • 3 lb Plum tomatoes, ripe
  • 1 (28 oz can Plum tomatoes, whole with juice
  • 1 tsp Thyme, fresh leaves
  • 2 cups Yellow onions

• Canned Goods

  • 4 cups Chicken stock

• Baking & Spices

  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 3/8 cup Olive oil

• Dairy

  • 2 tbsp Butter, unsalted

Found on littlebroken.com

Description

Ingredients

• 3 lbs. ripe plum tomatoes, cut in half lengthwise
• ¼ cup + 2 Tbsp. olive oil
• 2 cups chopped yellow onions
• 6 garlic cloves, minced
• 2 Tbsp. unsalted butter
• ¼ tsp. crushed red pepper flakes
• 1 (28 oz) can whole plum tomatoes, with juice
• 4 cups fresh basil leaves, packed
• 1 tsp. fresh thyme leaves
• 4 cups chicken stock (homemade preferably)
• Optional: sour cream, grilled cheese, grated parmesan, fresh basil

Directions

• Preheat the oven to 400F.
• Toss the tomatoes with ¼ cup olive oil. Layer on a baking sheet in a single layer. Season with salt and pepper. Roast for 45 minutes.
• In a large stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes until onion is translucent and starts to brown, about 10 minutes.
• Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven roasted tomatoes, including the juices. Bring the soup to a boil and simmer for 40 minutes, uncovered.
• Adjust salt and pepper as needed.
• Transfer the soup to a blender or large food processor and puree. Serve with side of grilled cheese (my fav!), dallop of sour cream, fresh parm or basil.
• Enjoy!