Fire Roasted Tomato Basil Soup

Fire Roasted Tomato Basil Soup

Prep Time: 20 Minutes Cook Time: 1 hr 45 mins Total Time: 2 hrs 5 mins Servings: 6     

Ingredients

3 lbs of firm ripe tomatoes, Roma is the best

6 Tbsp olive oil

1 Tbsp salt

1 ½ tsp black pepper

2 c chopped sweet onion

10 cloves of garlic minced

2 Tbsp unsalted butter

½ tsp crushed red pepper (optional)

1 (28 -ounce) canned crushed tomatoes

4 c packed fresh basil

1 tspn fresh chopped thyme

4 c chicken or vegetable stock

Grated Parmesan, Fresh Croutons and chopped fresh basil to sprinkle on soup before eating

Instructions 

1. Wash and cut tomatoes in half. Toss with 4 Tablespoons olive oil, salt, and pepper. Place on cookie sheet with parchment paper and roast at 400 degrees for 45 mins or roast on grill in a pan to get the smoky flavor.

2. In large stock kettle over medium heat, heat 2 Tablespoons olive oil and add onions, garlic, butter and red pepper flake to sauté until onions become translucent and a light golden brown. 

3. Add remaining ingrediencies to stock kettle fire roasted tomatoes and liquid from pan, canned tomatoes, fresh basil, thyme, and stock.

4. Bring to broil and simmer uncovered for 40 minutes.

5. Use an expulsion blender to blend the soup to desired consistency in stock kettle or place in food processer to blend.

6. May be served hot or cold topped with your choice of grated parmesan, croutons and chopped fresh basil.