Roasted Tomato Soup with Herbed Flatbread

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.3 cup chiffonade basil fresh loosely packed for serving
• 2 tablespoons rosemary fresh roughly chopped
• 2 teaspoons thyme leaves fresh chopped
• 2 cloves garlic smashed
• 8 cloves garlic peeled
• 6 servings kosher salt 
• 6 servings kosher salt and pepper black freshly ground
• 2 tablespoons lemon thyme fresh roughly chopped
• 2 tablespoons olive oil plus more for coating bowl
• 4 tablespoons olive oil 
• 1 medium onion quartered
• 16 ounce pizza dough purchased from local pizza parlor or supermarket
• 0.5  onion red thinly sliced
• 2  pasilla peppers red seeded quartered
• 8  roma tomatoes halved seeded
• 6 ounce tomato paste canned
• 4 tablespoons butter unsalted
• 6 cups vegetable stock 

Equipment

• bowl
• baking sheet
• sauce pan
• ladle
• oven
• pot
• blender
• slotted spoon
• immersion blender

Directions

1. Special equipment: Blender or immersion blender
2. Preheat the oven to 400 degrees F.
3. Gently toss together 2 tablespoons of the oil, the vinegar, thyme, garlic, tomatoes, red peppers and onions on a baking sheet.
4. Sprinkle with salt and pepper. Arrange the tomatoes and red peppers skin-side up and bake until lightly charred, 45 to 50 minutes.
5. Warm the remaining 2 tablespoons of oil in a soup pot over medium-high heat. Stir in the tomato paste and mix well.
6. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock; cover and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
7. Transfer the soup to a blender (or use an immersion blender) and pulse in small batches that reach only about one-third to halfway up the side of the jar. Be careful to start slow and then increase the speed to blitz the ingredients until smooth. Use a separate bowl to hold the blended soup, and then return it all to the pot.
8. Heat the soup to warm through, and then ladle into serving bowls.
9. Garnish with the basil and serve with the Herbed Flatbread.
10. Roll the pizza dough out to about 1-inch thick.
11. Sprinkle evenly with the herbs and roll into a log. Then knead 3 to 4 minutes to evenly incorporate the herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes.
12. Preheat the oven to 400 degrees F.
13. In a small saucepan over low heat, melt the butter with the garlic and red onions.
14. Remove from the heat and keep warm.
15. Brush a baking sheet with oil.
16. Roll the dough out to about 1/8-inch thickness and transfer to the prepared baking sheet.
17. Brush about half the garlic butter on top.
18. Remove the garlic and onions with a slotted spoon and scatter over the top.
19. Bake until golden, about 25 minutes.
20. Remove from the oven, brush with the remaining garlic butter and sprinkle with salt.
21. Cut into 2 inch strips and serve.
22. From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.