Roasted Tomato & Basil Soup
Ingredients
Instructions
  1. Mise en place: Preheat the oven to 400 degrees F. Toss together the tomatoes, garlic, red bell pepper, olive oil, salt, and pepper in a large bowl. Spread evenly in 1 layer on a baking sheet and roast for 45 minutes.
  2. Put everything together: In an 8-quart stockpot heat one tablespoon of olive oil and one tablespoon of butter over medium heat, sauté the onions and red pepper flakes for 10 minutes, until the onions start to brown and fond begins to develop on the bottom of the pan. Add the red wine vinegar to deglaze the pan. Then add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomato/garlic/bell pepper mixture (including the liquid on the baking sheet) and parmesean rind (if using) to the pot. Bring to a boil, lower heat to medium-low and simmer uncovered for 40 minutes.
  3. Finish it off: Remove the thyme stems and discard. Add the mixture to a blender and blend until smooth. Will probably take two to three batches to get it all blended. Add salt and pepper to taste, serve hot.