Tomato Basil Soup

Ingredients

• 3 pounds Roma tomatoes (halved lengthwise)
• 1 pound Campari tomatoes ( or cocktail, halved lengthwise)
• 6 cloves garlic (peeled and halved lengthwise)
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 sprigs thyme
• 2 tablespoon unsalted butter
• 1 tablespoon minced garlic
• 1 1/2 cups diced yellow onions (1/4" dice)
• 1 bay leaf
• 4 cups vegetable stock (or broth)
• 1 cup basil leaves (packed, cut into 1" pieces)
• 1 tablespoon chopped chives

Instructions

1. 1

   Heat the Oven - Set the oven rack to the center position and preheat to 400ºF (204ºC).

2. 2

   Prepare the Tomatoes - Line a large baking sheet with foil. Place sliced Roma and Campari tomatoes cut-side up on the sheet. Evenly disperse the sliced garlic. Drizzle the olive oil over the top. Season with salt and pepper.Flip over some of the tomatoes, so an even amount is cut-side up and skin-side up on the baking sheet. Place the thyme sprigs on top.

3. 3

   Roast the Tomatoes - Roast the tomatoes until lightly browned, slightly shriveled, and most of the liquid has evaporated, about 55 to 60 minutes. Discard the thyme sprigs.

4. 4

   Cook the Aromatics - Heat a large pot over medium heat. Add butter, once melted, add the minced garlic. Saute until fragrant but not browned, about 30 seconds. Add onions, and saute until lightly browned, 8 to 10 minutes.

5. 5

   Simmer the Soup - Add the roasted tomatoes and roasted garlic, bay leaf, vegetable stock, and basil. Bring to a boil, then reduce to a simmer and cook for 20 minutes, occasionally stirring to reduce some of the liquid. Remove bay leaf and discard.

6. 6

   Puree the Soup - Use an immersion hand blender to puree the soup until smooth. Alternatively, process the soup in batches in a blender until smooth.

7. 7

   To Serve - Taste and season the soup with salt and pepper as desired. Garnish with chives.