Roasted Tomato Basil Soup Recipe

Rub tomatoes in both palms under running water, turning constantly. Wipe dry with a clean paper towel after cleaning. Preheat the oven to 400°F. Toss the tomatoes with 1/4 cup olive oil, salt, and pepper in a mixing bowl. Roast the mixture for 45 minutes on a baking sheet.

Remove the onion and garlic's outer skins. Scrub the surface with a vegetable brush while holding it under cold running water. Mince the garlic and chop the onion.

Heat a large stockpot on medium heat. Combine the onions, garlic, red pepper flakes, the remaining 2 tablespoons olive oil, and the butter in a mixing bowl. Cook for 10 minutes.

Combine the canned tomatoes, basil, thyme, chicken stock, and oven-roasted tomatoes (including the liquid from the baking sheet) in a mixing bowl.

Bring to a boil. Lower heat and simmer uncovered for 40 minutes.

Pass tomato soup through a food mill with the coarsest blade.

If you are not serving right away, place the soup back into the pot and keep the soup hot (above 140°F.) until ready to serve. Use a thermometer to check the temperature before serving.