Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Ingredients: 

• 9 Roma tomatoes sliced lengthwise
• 3 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 yellow onion diced
• 4 garlic cloves minced
• 1 tbsp fresh thyme minced
• 1 tsp Kosher salt
• 1/2 tsp ground black pepper
• 1 28 oz can San Marzano tomatoes crushed
• 1 cup basil fresh, roughly chopped
• 1 tbsp sugar
• 2 cups chicken stock
• 2/3 cup heavy cream

Instructions:

1. Preheat oven to 375°F.
2. Spread tomato halves on a baking sheet. Drizzle with olive oil, salt and pepper. Roast for 1 hour. Remove from oven and set aside.
3. Heat 2 tbsp oil, or butter, in a large pot over medium-high heat. Add onion, sauté for 5 minutes, add garlic, thyme, salt, and pepper. Sauté for one minute.
4. Add crushed tomatoes, basil, and sugar. Lower heat and simmer for 10 minutes.
5. Add stock and roasted tomatoes. Simmer for 30 minutes, stirring every now and then. Mash up tomatoes while soup simmers. Or puree in a blender.
6. Stir in the cream. Enjoy!