Friday, July 8, 2016

Tomato Basil Soup

3 pounds ripe plum tomatoes, cut in half lengthwise or any other tomatoes
6 cloves garlic
1/4 cup olive oil
1 tsp dried basil
1 tsp dried thyme
salt to taste
freshly ground black pepper to taste
2 onions, chopped
1 tbsp unsalted butter + 1 tbsp olive oil
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned diced tomatoes (try spicy pepper blend or fire-roasted)
big bunch of fresh basil leaves
1/4 - 1/2 cup pesto (to taste)
1 carton chicken stock

Preheat the oven to 400 degrees F. Toss together the tomatoes and garlic cloves with 1/4 cup olive oil, basil, thyme, salt, and pepper. Spread in 1 layer on a baking sheet and roast for 30-45 minutes.

In a stockpot over medium heat, saute the onions with butter, 1 tablespoons of olive oil, and red pepper flakes, until the onions start to brown. Add the canned tomatoes and chicken stock. Add the fresh basil, oven-roasted tomato mixture, including the liquid on the baking sheet. Bring to a boil and stir in pesto. Simmer uncovered for 40 minutes. Puree with an immersion blender. Serve with sprinkling of parmesan cheese and crusty bread.

Inspired from Ina Garten recipe:

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