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Saturday, February 6, 2010

Roasted Tomato Soup

This is a very nice tomato soup.  My kids love it and it´s so easy to make. 

Serves 6 to 8

Tip:  If you like onions, but they don´t like you, omit them. This soup still tastes great without them. 

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

Preheat the oven to 400° F.

Toss together the tomatoes, 1/4 cup olive oil, salt and pepper.  Spread tomatoes in one layer on a baking sheet and roast for 35-40 minutes.

In a large stockpot on medium heat, sautè the onions (if using) and garlic with 2 tablespoons of olive oil, butter and red pepper flakes, 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.  Place in a blender or food processor and blend for just a few seconds.  Adjust the seasoning.  Serve.

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