Tomato Basil Soup

Ingredients

• 3 lbs. tomatoes, (2 lbs. Roma, cut in half + 1lb. whole cherry or vine ripe, etc.)
• 1/3 cup olive oil
• Salt and pepper
• 2 tablespoons unsalted butter
• 1 medium onion, cut into chunks
• 2 T garlic - minced
• 1 Qt chicken stock
• 1 - 28-ounce canned plum tomatoes, with their juice
• 4 cups fresh basil leaves, sliced chiffonade
• 1 teaspoon fresh thyme leaves
• ¼ - ½ teaspoon red pepper flakes
• 2 tablespoons balsamic vinegar

Directions

1. Preheat oven to 400⁰
2. In a bowl mix tomatoes, salt & pepper and toss with olive oil
3. Pour mixture on a pan and roast for 45 minute – stir after 20 minutes
4. Sauté the onions in butter for 10 minutes, add garlic for 1 minute
5. Remove the tomatoes from the oven and add them to the onion mixture.
6. Add the canned tomatoes, thyme, basil & chicken broth
7. Bring to a simmer uncovered for 40 minutes
8. Run an immersion mixer until pureed
9. Add balsamic vinegar just before serving