Tomato Basil Soup

Tomato Basil Soup

INGREDIENTS

1 Pound Ripe Tomatoes (Cut in Half Lengthwise)

¼ Cup Plus 2 Tablespoons Olive Oil

1 Tablespoon Sea Salt

1 Teaspoon Freshly Ground Black Pepper

2 Cups Chopped Yellow Onion (About 2 Onions)

6 Minced Garlic Cloves

2 Tablespoons Butter

¼ Teaspoon Crushed Red Pepper Flakes

28 Ounces Tomatoes (With Juice)

4 Cups Packed Fresh Basil Leaves

1 Teaspoon Fresh Thyme Leaves

1 Quart Chicken Stock

Preheat oven to 400° F.  Toss together the tomatoes, ¼ cup olive oil, salt and pepper.  Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.  In an 8 quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter and red pepper flakes for about 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 about 40 minutes.  Pass through a food mill fitted with the coarsest blade.  Serve hot or cold.  Serves 6