Roasted Tomato & Basil Soup - Dinner - Lunch - Recipes

Roasted Tomato & Basil Soup

This soup is perfect on a chilly winter day for lunch or dinner.  This soup also pairs perfectly with rustic grilled cheese sandwiches!

Recipe

3 Lbs ripe plum tomatoes, cut in half lengthwise

3 Tablespoons olive oil

1 Tablespoon kosher salt

1 ½ Teaspoons freshly ground black pepper

2 Tablespoons blended oil (I use Smart Balance)

2 Tablespoons unsalted butter

1 Large yellow onion, chopped

6 Garlic cloves, finely chopped

¼ Teaspoon crushed red pepper flakes

28 Ounces canned plum tomatoes with their juice (Imported Italian brand)

1 1/2 Cups fresh basil leaves, chopped

1 Teaspoon fresh thyme leaves

1 Quart Homemade Chicken stock (for store bought use reduced sodium)

Parmesan cheese, shaved

Preheat oven to 400 degrees.

Toss together the tomatoes, 3 tablespoons olive oil, salt and pepper.  Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.

In a 8-quart stockpot on medium heat, add 2 tablespoons of blended oil and the butter. Add the onions, garlic and pepper flakes and sauté 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. Bring to a boil, reduce heat and simmer uncovered for 40 minutes. Using an immersion blender, blend until smooth or blend in a food processor.  Serve with shaved Parmesan cheese.