Tomato Basil Soup

 

(From the kitchen of Highland Lakes MOM, Amy Higginbotham)

 

3 lbs ripe plum tomatoes, cut in half lengthwise

1/4 cup plus 2 tablespoons olive oil (divided)

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

2 tablespoons unsalted butter (may substitute olive oil for vegetarian option)

1 cup yellow onion, diced

6 garlic cloves, minced (or use whole cloves, roasted with tomatoes, per directions below)

1/4 teaspoon crushed red pepper flakes (add more depending on desired level of heat)

1 (28-ounce) can roasted diced tomatoes or plum tomatoes, with juice (i.e., do not drain)

2 cups fresh basil leaves, packed

1 teaspoon fresh thyme leaves

1 quart chicken stock (may substitute vegetable stock for vegetarian option)

½ cup white wine or cooking wine for deglazing pan (optional)

 

Preheat oven to 400 degrees (F). Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread tomatoes in a single layer in large baking pan and roast for 45 minutes.  May also roast several garlic cloves with the tomatoes-just toss them in plenty of olive oil so they don’t burn.

 

In an 8-quart stockpot over medium heat, add 2 tablespoons olive oil plus 2 tablespoons butter, then saute onions and minced garlic with red pepper flakes for 10 minutes, until onion begins to brown.  Note:  Use less minced garlic to saute with onions if you have already roasted whole garlic cloves with the tomatoes in previous step above.  (Optional:  After sautéing onions, deglaze pot using approximately ½ cup dry white wine; allow wine to cook off for a richer flavor.)  Next, add canned tomatoes (undrained), basil, thyme, and chicken stock.  Then, add oven-roasted tomatoes (plus optional oven-roasted garlic), as well as any retained liquids from the baking pan. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade, or use an immersion blender to make as soupy or chunky as preferred.  Add other seasonings as desired for preferred taste.  May serve hot or cold.