Roasted Tomato Soup
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As the weather begins to change and get colder there is nothing like the warmth of a nice soup. This roasted tomato soup will warm your insides and your taste buds.
Ingredients
Instructions
Preheat the oven to 400 degrees F.
Toss together the tomatoes, olive oil, salt, and pepper.
Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.
In an stockpot over medium heat, sautee the onions and garlic with a pat or two of butter and red pepper flakes until the onions start to brown.
Add the tomatoes (including any liquid on the baking pan) basil, thyme, and chicken stock.
Bring to a boil and simmer uncovered for 30-40 minutes.
Put into a colander and press through, discarding the large remaining basil leaves and tomato skins.
Add more salt if necessary and check for consistency.
If you like a thinner soup, add more water or stock .
Add pesto if desired.
Serve hot or cold.
