Roasted Tomato Soup

I started with one of my favorite Barefoot Contessa recipes and just lightened it up a bit….it was delicious.

Roasted Tomato Soup

• 3 pounds ripe plum tomatoes, cut in half lengthwise

• 2 tablespoons good olive oil

• 1 tablespoon kosher salt

• 1 1/2 teaspoons freshly ground black pepper

• 2 cups chopped yellow onions (2 onions)

• 6 garlic cloves, minced

• 1/4 teaspoon crushed red pepper flakes

• 1 (28-ounce) canned plum tomatoes, with their juice

• 4 cups fresh basil leaves, packed

• 1 teaspoon fresh thyme leaves

• 1 quart low-sodiium, organic chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1 tablespoon olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 1 tablespoon of olive oil and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.