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Roasted Tomato Basil Soup

Fleshy Roma tomatoes make great soups and sauces. Check your local farmer’s market for good buys and build a batch of this great soup – freezes well for a quick winter’s dinner

  1. 3 lb. ripe Roma tomatoes, cut in half lengthwise
  2. 1/4 cup olive oil
  3. 1 Tbsp. salt
  4. 1 1/2 tsp. ground pepper
  5. 2 Tbsp. olive oil
  6. 2 cups chopped onions
  7. 6 garlic cloves, minced
  8. 1/4 tsp. red pepper flakes
  9. 1 – 28 oz. (798 ml) can plum tomatoes and juice
  10. 2 cups torn fresh basil leaves
  11. 1 tsp. thyme
  12. 4 cups chicken stock
  1. Preheat oven to 400 F. Toss tomatoes with oil, salt and pepper. Spread in one layer on baking sheet and roast for 45 minutes.
  2. In large pot over medium heat, heat oil and saute onions, garlic and red pepper flakes until onions start to brown.
  3. Add canned tomatoes, basil, thyme and chicken stock. Add oven-roasted tomatoes, including any liquid on baking sheet. Bring to a boil and simmer uncovered for 40 minutes.
  4. Puree in batches to a coarse mixture. Serve hot or cold.
The Best of Bridge

This recipe is available in the book A Year of the Best.