The garden has been over flowing with tomatoes. One of the things I love to make is tomato soup. It’s so easy, delicious, and freezes well. And let me tell you, come winter, we will really enjoy it with a crusty grilled cheese.
Roasted Tomato Basil Soup
4 pounds of tomatoes
1/4 cup plus 2 tbsp of olive oil
1 tbsp kosher salt
1 tsp black pepper
2 finely chopped onions
6 cloves of garlic mined
2 tbsp butter
1/4 tsp red pepper flakes
1/4 cup chopped fresh basil
1 tsp fresh thyme
1 quart of chicken stock
Core the tomatoes, slice in half, rub with 1/4 cup of olive oil, sprinkle with kosher salt, and roast at 375 for about 45 minutes. Once cool enough to handle slip the skins off.
Sauté the onions and garlic in a the remaining olive oil and the butter. Add the red pepper flakes. Once the onion starts to brown, add the chicken stock, basil, thyme and the roasted tomatoes including any liquid on the pan. Bring to a boil and simmer for about an hour.
Liquify using an immersion blender or a regular blender. Just be careful dealing with the hot liquids.
Adding a splash of cream when reheating the frozen soup really kicks it up a notch.