Tomato Basil Soup
3 lbs. Roma Tomatoes cut in half (plum tomatoes can be used)
3 oz. Extra Virgin Olive Oil
1 T Sea Salt
1 tsp. black pepper
2 cups medium diced Yellow Onion
3 T roasted minced garlic
2 T Butter
Pinch cayenne pepper
1 – 28 oz. can plum tomatoes in juice
4 cups fresh Basil rough chopped
1 T fresh Thyme (1 ½ tsp. of dried can be substituted)
1 qt. chicken stock
16 oz. cream
Preheat the oven to 400 degrees F. Toss together the tomatoes, 2 oz. olive oil, salt, and pepper. Cut the end off of the garlic bulb (leave the root end uncut), and spread the bottom with the olive oil. Spread the tomatoes in 1 layer on a baking sheet and place the garlic cut side down and roast for 45 minutes.
Remove the garlic cloves from their paper by just pressing the bulb. Mince or smash the cloves. In an 8-quart stockpot over medium heat, sauteé the onions and garlic with 1 oz. of olive oil, the butter, and cayenne pepper for 10 minutes, until the onions start to brown. Add the canned tomatoes with the juice, 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.
Pass through a food mill fitted with the coarsest blade or blend in a food processor and strain through a wire mesh sieve. Add the cream and bring to just a boil stirring frequently. Taste for seasonings. Serve hot or cold. Garnish with a swirl of sour cream and a chiffonade of basil.