Tomato Basil Soup

• Gluten free
• Paleo

• Produce

  • 4 cups Basil, fresh leaves
  • 1 tbsp Garlic
  • 1 (28 Ounce Can Plum tomatoes
  • 3 lbs Roma tomatoes, Ripe
  • 1 tsp Thyme, fresh leaves
  • 2 cups Yellow onion

• Canned Goods

  • 1 qt Chicken stock

• Baking & Spices

  • 1 1/2 tsp Pepper
  • 1/4 tsp Red pepper flakes
  • 1 tbsp Salt

• Oils & Vinegars

  • 3/8 cup Olive oil

• Dairy

  • 2 tbsp Butter

Found on gonnawantseconds.com

Ingredients

• 3 Pounds Ripe Roma Tomatoes, Cut in Half
• 1/4 Cup Plus 2 Tablespoons Olive Oil
• 1 Tablespoon Salt
• 1 1/2 Teaspoon Pepper
• 2 Cups Yellow Onion, Chopped
• 1 Tablespoon Garlic, Minced
• 2 Tablespoons Butter
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1 (28 Ounce) Can Plum Tomatoes, With Their Juice
• 4 Cups Fresh Basil Leaves
• 1 Teaspoon Fresh Thyme Leaves
• 1 Quart Chicken Stock

Directions

• Preheat oven to 400 degrees. Mix together the cut tomatoes, 1/4 cup of olive oil, salt and pepper. Arrange the tomatoes in a single layer on a rimmed baking sheet. Cook in a preheated oven for 45 minutes or until nicely browned. Saute the onion, garlic and red pepper flakes in the remaining 2 Tablespoons of olive oil and butter, over medium heat,  in a large 8 quart stockpot, until the onions begin to brown. Stir in the canned tomatoes, basil, thyme and chicken stock. Stir in the roasted tomatoes, including any juices that have accumulated on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade or blend with a stick blender. Adjust seasonings and serve.