Roasted Tomato and Basil Soup

• We went from nearly 100 degree temperatures a few days ago to 50 degree rainy weather. A steamy bowl of tomato basil soup seemed like the perfect way to warm up but still enjoy the fresh flavors of summer.
• 
  
• This isn't the tomato soup of my childhood (or even a few years ago). Roasting the tomatoes intensifies their flavor and adds a sweet note to balance out their natural acidity. At first bite, you are hit with the bright, fresh summertime flavor of the tomatoes. Basil and thyme adds a herbaceous note and the onions and garlic contribute extra flavor in the background. I also really enjoyed the texture of this soup, smooth with just a hint of chunkiness.

• With the addition of some extra-crispy crumbled bacon, homemade croutons and a drizzle of cream, this soup was a bowl of sunshine on a dreary day.
• 
  
• Notes: I scooped out the seeds from the tomatoes before I roasted them and then removed the skins after roasting.
• 
  
• Roasted Tomato Basil Soup
• The Barefoot Contessa Cookbook, Ina Garten
• 
  
• 3 pounds ripe plum tomatoes, cut in half lengthwise
• 1/4 cup plus 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
• 2 tablespoons unsalted butter
• 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 chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup 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 2 tablespoons of olive oil, the butter, 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.