Delicious and Delightful

I have discovered a new soup recipe that is delicious, delightful and has to be pretty nutritious!

Roasted-Tomato Basil Soup

3 lbs ripe plum tomatoes, cut in half lengthwise

1/4 c. plus 2 T. olive oil

1 T. kosher salt

1 1/2 t. freshly ground black pepper

2 c. chopped yellow onions

6 garlic cloves, minced

2 T. unsalted butter

1/4 t. crushed red pepper flakes

28 oz. canned plum tomatoes, undrained

4 c. fresh basil leaves

1 t. fresh thyme leaves

1 quart chicken stock

Preheat the oven to 400 degrees. Toss together the tomatoes, 1/4 c. olive oil, salt and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes. In an 8-quart stockpot on medium heat, saute the onions and garlic with 2 T. of olive oil, butter and red pepper flakes for 10 minues, 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. Pulse with a food processor until desired consistency is reached. Taste the seaonsings. Serve hot or cold.

I never really measure everything when I am cooking and never follow the directions to the letter (just ask my sister-in-law). I am not sure if I put the entire 4 c. of basil in. I have just been buying those packs in the produce section of the grocery store but I do use the entire thing. This summer when I make it...I will be using basil right out of my herb garden! Jody kind of turned up his nose the first time I was making this but after 1 bite he was hooked!