Tomato Basil Soup

This is the time of year to start turning to soups for a light lunch, or maybe paired with a nice grilled cheese sandwich for dinner. Either way, they are a tasty combination!

San Marzano tomatoes are considered one of the best tomatoes varietals for sauce making, they have fewer seeds, thicker skins, and they are also more sweet and less acidic. Italy is very particular as to which tomatoes are considered San Marzano Tomatoes and we reap the rewards of their hard work. Thank you Italy.

Roasted Tomato Basil Soup (From Barefoot Contessa/Food Network)

3 pounds ripe plum/roma tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
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 teaspoon fresh thyme leaves
1 quart chicken stock

Directions

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

In an 8-quart 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, 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. Pass through a food mill fitted with the coarsest blade (or a food processor or a blender.) Taste for seasonings. Serve hot.

**Optional for a creamy tomato basil soup, add a cup of half and half or heavy cream at the end.