Tomato Soup

I follow a person on instagram who is obsessed with food, she also happens to be quite a cook so her food looks incredible.  Over and over again she kept posting about this soup and how she makes it all the time.  I knew I had to try it so this evening I did, and I loved it! I thought I’d share.

I started off by taking these beautiful tomatoes, slicing them in half and covering them in olive oil, salt and pepper.

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Then they went on a cookie tray, lined with foil, and roasted for 40 minutes.  While that was going on I chopped up an onion, some garlic and mixed it up with some crushed red pepper flakes. I sauteed those in butter and of course it smelled delicious.

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Then added to the pot chicken stock, canned tomatoes, fresh thyme and a ton of fresh basil.

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Soon the tomatoes were done and they looked and smelled incredible

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I dumped them into the pot and let it all simmer for 40 minutes.

IMG_0350Once it was finished I pulsed it in the blender for a few minutes and served with grilled cheese (of course).  I loved it! I was a little on the spicy side but I think I doubled the red pepper amount.  I took a picture of the finished project but for some reason my computer refuses to post it…

Here is the recipe:

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

Preheat the oven to 400 degrees. Toss together the tomatoes, 1/4 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 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. 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 fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

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