Roasted Tomato Basil Soup
3–3 1/2 lbs tomatoes (plum or whatever you have), cut in half lengthwise (7-8 large tomatoes)
2 T plus 1 T extra virgin olive oil
1 tsp sea salt (optional)
1/2 medium onion, chopped
2 garlic cloves, chopped
1/2 tsp red pepper flakes (optional - adds a nice spice)
1 C fresh whole basil leaves (chopped)
1/2 teaspoon dried or fresh thyme
1 tsp of honey (optional)
Arrange the cut tomatoes on a large baking sheet. Drizzle the tomatoes with 2 T olive oil and sprinkle with salt (if using). Use your hands to cover the tomatoes with oil/salt. Place in 400 degree oven and roast the tomatoes for 50 minutes. Remove the baking sheet from the oven and set it aside.
Heat the other tablespoon of olive oil in a large saucepan over medium heat and add the onion and saute until soft and slightly golden, about 10 minutes. Add the garlic and pepper flakes and saute for one more minute. Pour in all the tomatoes and their juices. Add the basil, thyme, and about 1/2 cup of water or more depending on how dry the tomatoes are. Simmer for 10-15 minutes and then remove from the heat and cool slightly.
Blend the soup in batches in a blender or use an immersion stick blender. You may wish to strain the seeds and any clumps of tomato skins out before serving, but personally I like my soup a little bit chunky. This is great with homemade croutons or a warm loaf of ciabatta bread.
2 T plus 1 T extra virgin olive oil
1 tsp sea salt (optional)
1/2 medium onion, chopped
2 garlic cloves, chopped
1/2 tsp red pepper flakes (optional - adds a nice spice)
1 C fresh whole basil leaves (chopped)
1/2 teaspoon dried or fresh thyme
1 tsp of honey (optional)
Arrange the cut tomatoes on a large baking sheet. Drizzle the tomatoes with 2 T olive oil and sprinkle with salt (if using). Use your hands to cover the tomatoes with oil/salt. Place in 400 degree oven and roast the tomatoes for 50 minutes. Remove the baking sheet from the oven and set it aside.
Heat the other tablespoon of olive oil in a large saucepan over medium heat and add the onion and saute until soft and slightly golden, about 10 minutes. Add the garlic and pepper flakes and saute for one more minute. Pour in all the tomatoes and their juices. Add the basil, thyme, and about 1/2 cup of water or more depending on how dry the tomatoes are. Simmer for 10-15 minutes and then remove from the heat and cool slightly.
Blend the soup in batches in a blender or use an immersion stick blender. You may wish to strain the seeds and any clumps of tomato skins out before serving, but personally I like my soup a little bit chunky. This is great with homemade croutons or a warm loaf of ciabatta bread.
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