Roasted Tomato Basil Soup

Make 4 to 6 servings


¼ cup extra virgin olive oil
2½ pounds plum tomatoes, cored, quarter and deseeded
2 yellow onions, peeled and quartered
5 cloves garlic, peeled
½ cup fresh basil, stems and leaves (chop leaves and reserve)
2 tablespoons fresh thyme leaves, chopped
Freshly ground black pepper
2 cups vegetable (onion based) broth
2 fresh bay leaves (optional)
3 tablespoons butter (optional)


Preheat oven to 450°F.

In a large roasting pan combine olive oil, tomatoes, onions, garlic, basil stems, and thyme leaves and season with salt and pepper. Roast in the oven for 30 minutes, or until soft and caramelized. Discard basil stems.

Once out of the oven, transfer to a large heavy bottomed soup pot and place on the stove over medium heat. Add 2 cups of vegetable broth and bay leaves (if using), increase heat and bring to a boil, reduce heat and simmer for 20 minutes. Taste for seasoning and add more salt if necessary. Remove bay leaves and discard. Using an immersion blender, add butter (if using) and reserved basil leaves and blend soup until smooth. Add more vegetable broth if too thick. Serve immediately.