Roasted Tomato Basil Soup

I could not let the coldest weather I think we have ever had come without making some soup.  But here is the catch, there is a chance this could look familiar because I had already posted it, but due to my picture debacle, I decided to photograph it again.  And it's just such a wonderful soup, I thought it couldn't hurt to remind you that it should be on your list of things you should be making right now in this cold weather. Here are the reasons I love it... pretty easy and straightforward to make, so much great flavor, and it's actually healthy, but tastes really hearty. I am still in search of finding "the recipe" for many of my favorite foods.  

This tomato basil soup combines slow roasted tomatoes with plum tomatoes and lots of basil for a perfect, robust soup.  And if you are already a fan, you know most tomato basil soups are loaded with cream.  This does not have a drop to speak of and is still very thick and creamy. You might as well make a double batch and freeze some for next week.

From my little kitchen to yours... Enjoy.

Makes 6 to 8 bowls.

Roasted Tomato Basil Soup
Adapted from Barefoot Contessa
Recipe Notes
Since I was preparing quite a few dishes for the meal, I roasted the tomatoes the day before and tightly covered and refrigerated them until ready to assemble the soup.  Also, the last step is to use a hand blender to slightly blend the soup.  If you do not have one of these, you can wait until the soup cools and put it in a blender.... This might just be a good excuse though for you to go ahead and get a hand blender because you will use it more than you would imagine.
Ingredients
3 pounds ripe plum tomatoes, cut in half with stems removed
1/4 cup plus 2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepepr
2 cups chopped yellow onions (1 large onion or 2 small)
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 quart chicken stock (4 cups)
Step by Step
Preheat the oven to 400 degrees F.  Toss the fresh tomatoes with 1/4 cup olive oil, salt and pepper.  Spread the tomatoes in a single layer on a baking sheet.  Roast for 45 minutes.

In a large 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 and chicken stock.  Add the oven-roasted tomatoes and their liquid from the baking sheet.  Bring the soup to a boil.  Reduce heat and simmer uncovered for 45 minutes.  Blend using a hand blender until the consistency is slightly chunky.  If you do not have a hand blender, wait for the soup to cool completely, and blend in a blender until slightly chunky.

Serve hot or cold.  Refrigerate in an airtight container for up to one week.

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