Roasted Tomato Basil Soup

A perfect end of summer soup. I was able to use the fresh tomatoes from my garden and a jar of romas that I had canned earlier. You can find the original recipe on the Food Network. I've amended the one below.

• 3 pounds ripe plum tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 cups chopped yellow onions 
• 4 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1 teaspoon chipotle chile powder
• 1 (28-ounce) canned plum tomatoes, with their juice
• 1 cup fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock 

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer 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 chipotle chile powder for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, 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. Coarsely blend with an immersion blender.  Taste for seasonings. Serve hot or cold.

 Tomatoes ready to be roasted.

Soup starting to cook.

**Finished product with some no-knead bread. Delicious soup. My husband said it tasted a bit like pizza sauce. Must be that fresh basil and garlic!