Fresh Roasted Tomato Basil Soup

Anyone who knows me knows that I love tomato soup. As a kid, my Mom would put Campbells tomato soup in my Roy Rogers lunch box thermos on rainy days. I was something I always looked forward to. In as much as I like Campbells (in a pinch), nothing beats the flavor of and feeling you get when you make Fresh Roasted Tomato Basil Soup. Nothing! With that in mind, here is my recipe for it.

A couple of notes: Be sure to use fresh ripe tomatoes, either vine ripe or romas…be sure to use fresh basil…and adjust seasoning (salt and sugar to your taste. And, yes, you can used canned San Marzano tomatoes…but they really don’t roast as well as fresh, skin on tomatoes.

Ingredients;

2 pounds of vine ripe or ripe roma tomatoes, cores removed, sliced in half lengthwise

1/2 yellow onion, peeled, ends removed, cut in half, again

3 garlic cloves. Peeled, smashed

Olive oil

Kosher salt and Black pepper

1 tbsp tomato paste

1 sprig fresh thyme

1 loose cup fresh basil leaves, torn

1/4 tsp red pepper flakes or less if desired

2 cups low-sodium chicken stock or broth or vegetable stock

3/4 cup cream

2 tbsp unsalted butter

1 tsp sugar or to taste

Directions:

1. Preheat oven to 400 degrees.

2. Lay tomatoes (sliced in half) on a sheet pan. Lay the onion and garlic on the pan. Drizzle everything with olive oil then season with salt and pepper. Place in oven and roaste for 15 minutes then remove garlic and set aside. Roast another 15 minutes.

3. Place roasted tomatoes, onions, garlic, and all the pan juices in a large saucepan. Add the rhyme sprig, basil leaves, red pepper flakes, and 2 cups of stock. Bring to a low simmer, cover, and cook for 30 minutes. Remove thyme sprig.

4. Add the cream and blend with an immersion blender until smooth or leave it a little chunky if desired. Add the sugar and butter and mix to combine and the butter is melted. Taste and season with salt to taste.

5. Serve hot with a pot of butter and chopped fresh basil if desired.