Tomato Basil Soup (from Ina Garten)

What's better than a Winter Bloom on the bleakest gray January day and a bowl of heartwarming steaming Tomato Basil Soup?What's better than a Winter Bloom on the bleakest gray January day and a bowl of heartwarming steaming Tomato Basil Soup?

Recipe for. Tomato Basil Soup

3 pounds ripe plum tomatoes, cut in half lengthwise

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 or water

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 (less if fewer than 3 lbs).

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.

Process by cupfuls in Food Processor.

Serve hot with warm bread.

Note: Modify with less than 3 pounds plum or cherry tomatoes and add extra can of plum tomatoes.