Garden Grown- Roasted Tomato Basil Soup

Wet Ingredients

• 2 tbsp unsalted butter

• ¼ cup + 2 tbsp olive oil

• 1 quart chicken stock (You can use water but this has more flavor)

Dry Ingredients

• 1 can (28 oz) plum tomatoes, with juices *I like San Marzano

Vegetables & Produce

• 1 tsp fresh thyme leaves

• 6 garlic cloves, minced- Don’t you dare use minced from the jar ;)

• 2 cups chopped yellow onion (about 2 onions)

• 2-3 handfuls of fresh basil leaves

• 3 lb ripe tomatoes, halved lengthwise - You can use any kind *I have a ton of Sungold, Early Girl and Cherry Tomatoes from my garden 🍅

Seasonings

• ¼ tsp crushed red pepper flakes

• 1½ tsp freshly ground black pepper

• 1 tbsp kosher salt

Instructions

1. Roast the tomatoes.
Preheat oven to 400°F. Place the fresh tomatoes on a large sheet pan. Toss with ¼ cup olive oil (I LOVE using flavored oil such as Herb, Lemon, Butter), kosher salt, and black pepper. Arrange cut-side up in a single layer.

Roast for 45 minutes, until softened, concentrated, and beginning to caramelize around the edges.

2. Sauté.
While the tomatoes roast, heat a large stockpot over medium heat. Add the remaining 2 tablespoons olive oil and butter.

Add the onions, garlic, and red pepper flakes. Sauté for about 10 minutes, stirring occasionally, until the onions are soft and beginning to brown.

3. Build the soup.
Add the canned tomatoes with all their juices, basil, thyme, and chicken stock.

Add the roasted tomatoes along with all of the juices from the sheet pan.

4. Simmer.
Bring to a boil, then reduce to medium-low heat and simmer uncovered for 40 minutes, let all that flavor develop!

5. Blend.
I would use an immersion blender right in the pot. Blend until it reaches the texture you like. You can leave it slightly chunky or blend completely smooth.

Taste and adjust salt and pepper before serving! YUM!