Roasted-Tomato Basil Soup

• servings: SERVES 6 TO 8

Ingredients

3 POUNDs ripe plum tomatoes, cut in half lengthwise

¼ cup plus 2 tablespoons good olive oil

1 TABLESPOON kosher salt

1½ TEASPOONS freshly ground black pepper

2 cups chopped yellow onions (2 onions)

6 garlic cloves, minced

2 TABLESPOONS unsalted butter

¼ TEASPOON crushed red pepper flakes

28 OUNCES canned plum tomatoes with their juice

4 Cups fresh basil leaves, packed

1 TEASPOON fresh thyme leaves

1 QUART chicken stock or water

Directions

Preheat the oven to 400 degrees. Toss together the tomatoes, ¼ cup olive oil, salt, and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes. In an 8 quart stockpot on medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes 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 on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fit- ted with the coarsest blade. Taste the seasonings. Serve hot or cold

Notes

Serve hot with a chiffonade of fresh basil leaves or cold with a dollop of crème fraiche