Roasted Tomato and Basil Soup

If you like tomato soup you will love this recipe and you will never have canned tomato soup again

Pre heat oven to 400 degrees

Ingredients

3 pounds plum tomatoes cut in half lengthwise
1/4 cup plus 2 Tablespoons olive oil
salt and pepper

2 cups red onion
6 minced garlic cloves
2 Tb butter
2 Tb olive oil
1/8 tsp crushed red pepper flakes
12 oz can tomato paste
1 Tb sugar
28 oz can whole plum tomatoes with their juice
1 cup chopped fresh basil
1 Tb chopped Thyme
1 Quart chicken or vegetable stock

Directions

Toss together the tomatoes olive oil and salt and pepper. Arrange tomatoes in a single layer on baking sheet and roast for 45 minutes.

In 8 quart stockpot on medium heat saute onions and garlic with 2 Tablespoons of each olive oil and butter. add red pepper flakes and cook for 10 minutes.  Add the tomato paste and mix well.  Add the canned tomatoes, basil, thyme and chicken or vegetable stock.  Add the roasted tomatoes including the liquid on the baking sheet.  Bring to a boil and simmer uncovered for 45 minutes.  Puree with a immersion blender to desired consistency. 
 ( you can use a regular blender to puree the soup but let it cool, and do it small batches)

Serves 6