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Roasted Tomato & Basil Soup

Course: Soup
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 servings
Author: Bobby Parrish
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Ingredients

  • 3 pounds plum tomatoes
  • 1.5 medium size yellow onions chopped
  • 5 cloves garlic minced
  • 1.5 teaspoons fresh thyme chopped(1/2 teaspoon if using dried thyme)
  • 1/4 teaspoon red pepper flakes
  • 1 packed cup basil leaves
  • 2 quarts LOW SODIUM veggie or chicken stock
  • Kosher salt
  • Freshly cracked pepper
  • Extra virgin olive oil EVOO
  • Honey

Instructions

  1. Pre-heat oven to 425 degrees F. Cut the tomatoes in half lengthwise and toss with 2 tablespoons of EVOO, 1.5 teaspoons salt, and a couple cracks of pepper. Arrange cut side up on a sheet tray and roast in the oven for 45-60 minutes until browned and soft.
  2. Pre-heat a large pot over medium heat along with 2 tablespoons of EVOO. Add the onion, garlic, 1 teaspoon of kosher salt, and a couple cracks of fresh pepper. Cook for 5 minutes, stirring often. Add the thyme and pepper flakes and continue cooking until the onions are soft and translucent, about 3-4 more minutes.Add the roasted tomatoes, stock, and basil leaves to the pot along with 1 tablespoon of salt and a couple cracks of pepper(remember, the stock is bland). Bring this mixture to a boil, and reduce to a simmer for 45 minutes. After 20 minutes, add 1.5 tablespoons of honey and check for seasoning, adjust if necessary.
  3. After 45 minutes, use a hand/stick blender to puree the soup until its smooth. If you have to use a blender, be very careful and only fill the blender up halfway at a time, blend, dump, and repeat. Return the soup back to the pot and check for seasoning. Serve soup with some chopped basil as garnish and a small drizzle of EVOO.