Roasted Tomato Basil Soup
Ingredients:
6 plum tomatoes
olive oil
salt and pepper
1 onion, medium diced
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 - 14.5 oz can diced tomatoes
1 - 14.5 oz can fire roasted diced tomatoes
1 cup chopped fresh basil
1 tsp dry thyme
1 tablespoon sugar
16 oz chicken stock
1 cup milk
Instructions:
Preheat oven to 400°.
Wash the tomatoes and cut them in half lengthwise and place cut side up on a baking sheet.
Brush with olive oil and sprinkle with salt and pepper.
Roast for 60-75 minutes until starting to caramelize on top.
About 15 minutes before tomatoes are done roasting, heat olive oil in a pot over medium heat, and sauté the onions until translucent, about 5-7 minutes.
Add garlic and red pepper flakes and continue cooking for 1 minute.
Add the canned tomatoes, basil, thyme, sugar, chicken stock.
Let cook 5 minutes and then add the oven roasted plum tomatoes with all the accumulated juices.
Bring to a boil and let simmer uncovered for 40 minutes.
Using an immersion blender, or working in small batches a blender, blend the soup.
Add milk and stir to combine.