- I made this the night before. It's so easy! Roast the tomatoes while you're cleaning up the kitchen then get everything simmering while you enjoy the rest of your evening. Let the soup cool a bit before pureeing then store in fridge until ready to reheat.
- Recipe from Annie's Eats
- 3 lbs. ripe tomatoes, halved with seeds scooped out (use a spoon or your fingers to scoop out pulp)
- ¼ cup plus 2 tbsp. olive oil
- 1 tbsp. salt
- 1½ tsp. black pepper
- 2 tbsp. butter
- 2 cups chopped onion
- 6 cloves garlic, minced
- ½-1 tsp. red pepper flakes
- 1 (28 oz.) can whole tomatoes
- 2 cups fresh basil leaves, torn
- 1 tsp. fresh thyme leaves
- 4 cups low-sodium chicken stock
1. Preheat the oven to 400˚ F. Combine the tomato halves, ¼ cup of olive oil, salt and pepper in a large bowl; toss well to combine. Spread the tomato halves out on a large baking sheet. Roast the tomatoes for 35 minutes.
2. In a large pot over medium heat, combine the remaining 2 tablespoons of olive oil with the butter and heat until the butter is melted. Add the onions, garlic and red pepper flakes to the pot and cook, stirring occasionally, until slightly softened, about 7-10 minutes.
3. Add in the canned tomatoes, roasted tomatoes, basil, thyme and chicken stock. Bring the mixture to a boil. Lower the heat and simmer, uncovered, 40 minutes.
4. Once slightly cool, use an immersion blender, blender or food processor to puree the soup until completely smooth.