Roasted Tomato Basil Soup

Ingredients

• 1.5 teaspoons pepper black freshly ground
• 1 quart chicken stock see 
• 4 cups basil leaves fresh packed
• 1 teaspoon thyme leaves fresh
• 6  garlic cloves minced
• 1 tablespoon kosher salt 
• 0.3 cup olive oil good
• 3 pounds plum tomatoes ripe cut in half lengthwise
• 28 ounce plum tomatoes with their juice canned
• 0.3 teaspoon pepper flakes red crushed
• 2 tablespoons butter unsalted
• 2 cups onions yellow chopped (2 onions)

Equipment

• baking sheet
• oven
• pot

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.
3. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
4. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
5. Add the canned tomatoes, basil, thyme, and chicken stock.
6. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings.
7. Serve hot or cold.