Few flavours blend together as well as tomato and basil, and this soup is the perfect melting pot for them!
I love to serve this soup with grilled cheese sandwiches or cheese quesadillas but it is just as good with salad.
I made a half recipe based on the Barefoot Contessa's recipe. I may have mentioned this soup before but it's worth a revisit if I have!
This is a simple recipe but it takes some time because you have to roast the tomatoes before making the soup and letting it simmer, You might want to give your self a couple of hours from start to finish - but you will not be in the kitchen for all of that time!
1 1/2 lbs plum tomatoes, cut in half lengthways
1/8 C olive oil
1 1/2 tsp Kosher salt
3/4 tsp black pepper
1 onion chopped (about 1 onion)
3 garlic cloves
1 tbsp unsalted butter
1/8 tsp red pepper flakes
1 14.5oz can tomatoes including the juice
2 cups fresh basil leaves, packed
1/2 tsp thyme leaves (fresh or dried)
16 oz (half a quart)chicken broth or water
Preheat oven to 400 degrees. Mix together fresh tomatoes, olive oil, salt and pepper until the tomatoes are coated. Spread them them out on a baking sheet and roast for 35-40 minutes.
In a stock pot over medium heat, saute the onions and garlic in a tbsp of olive oil, with the butter and the red pepper flakes for ten minutes or until the onions start to brown. Add the can of tomatoes, basil, thyme and chicken stock. Add the roasted tomatoes, and any liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.
Use an immersion blender or transfer contents to a regular blender and blend.
It can be served hot or cold according to the recipe, but I think cold soup is weird so I cannot vouch for how good it is chilled! But hot it is wonderful.