Recipe: Chunky Tomato and Basil Soup (01.12.15)

Chunky Tomato and Basil Soup

• 3 pounds tomatoes, cut in half lengthwise
• 1/4 cup olive oil
• 2 tablespoons butter
• 1 large onion, diced
• 6 garlic cloves, minced
• 1 (28-ounce) diced tomatoes, with their juice
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• 4 cups vegetable or chicken stock
• 2 cups fresh basil leaves, packed

Directions

1. Preheat the oven to 400 degrees F.
2. Toss together the tomatoes with the olive oil, salt, and pepper. Spread the tomatoes on a baking sheet. Roast for 25 minutes.
3. In a Dutch oven over medium heat, melt the butter.
4. Saute the onions and garlic with salt and pepper for 5-6 minutes until softened.
5. Add the canned tomatoes, thyme, dried basil, red pepper flakes and vegetable or chicken stock.
6. Add the oven-roasted tomatoes, including the liquid on the baking sheet.
7. Bring to a boil; simmer uncovered for 20 minutes.
8. Add fresh basil just before serving.

Note: Serve with toasted baguette.