Roasted Tomato Basil Soup


while it might be getting warmer here in the northeast, it doesn’t mean we’re done with winter yet.  so if you need a cup of soup to warm you up try some roasted tomato basil soup…and maybe a grilled cheese on sourdough.  i had this a couple of weeks ago and although i’ve had other good soups since nothing warms your soul quite the same as a tomato soup.  there’s also nothing like a soup and sandwich night to bring back the comfort of your childhood.

roasted tomato basil soup
3 lbs plum tomatoes, cut in half lengthwise
1/4 c plus 2 tbs olive oil
salt and pepper
2 cups yellow onions, chopped
6 garlic cloves, minced
2 tbs butter
1/4 tsp red pepper flakes
1 (28 oz) canned plum tomatoes, with their juice
4 cups basil
1 quart chicken or vegetable stock
2 tbs mascarpone cheese

preheat the oven to 400 degrees. toss together the tomatoes, 1/4 cup olive oil, salt, and pepper on a baking sheet and roast for 45 minutes.  in an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. add the canned tomatoes, basil, 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. blend with an immersion blender until smooth, then stir in mascarpone cheese. taste for seasonings and serve hot or cold.


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