This Tomato Basil Soup is Ryan's mother-in-law's favorite dish that has been in the family for many, many years. Serve with crusty french bread and a sprinkling of parmesan for the perfect cold-weather treat.
3 lbs ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons Round Pond Estate Italian Varietal Extra Virgin Olive Oil
1 Tbsp kosher salt
1 1/2 tsp freshly ground black pepper
2 cups chopped yellow onions
6 garlic cloves, minced
2 Tbsp unsalted butter
1/4 tsp crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 tsp fresh thyme leaves
1 quart chicken stock or water
Preheat oven to 400F. Combine tomatoes, 1/4 cup olive oil, salt, and pepper. On a baking sheet, spread the tomatoes evenly in one layer and bake for 45 minutes. Once cool, peel the skins from the tomatoes.
In a stockpot over medium heat, saute 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, thyme, and chicken stock. Add oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Place into blender or use an immersion blender to combine all ingredients. Ladle into bowls and add and dollp of crème fraîche, chopped basil, or any toppings of your choice. Enjoy!