Creamy Roasted Tomato Basil Soup

Fall is a perfect time for this delightful and comforting soup. Fix enough for another night, freeze, and have an easy and quick way to get dinner on the table.

Ingredients:

3 lbs. (approx 12) Roma tomatoes

1/2 C. olive oil

2 tbsp. unsalted butter

2 medium onions, chopped

3-5 cloves of garlic, chopped

1/2 tsp. thyme

1 28 oz. can of crushed tomatoes

4 C. chicken stock

1 C. fresh basil leaves chopped or 3 Tbsp. of dried

1 C. heavy cream

Salt and pepper to taste

Directions:

1. Preheat oven to 425 degrees F. Toss the 3 lbs fresh tomatoes (thickly sliced), ¼ cup olive oil, salt, and pepper. Spread tomatoes across a single layer on a parchment-lined baking sheet and roast for 45-50 minutes. Set aside.
2. To a large pot, add 1/4 C. olive oil, and 2 tbsp. butter. Add onions and saute for 7-8 minutes or until translucent.
3. Add garlic and stir together until fragrant.
4. Add canned tomatoes, basil, thyme, and chicken stock. Stir together.
5. Add oven-roasted tomatoes and stir together. Bring soup to a boil, and then reduce heat and simmer for 25-30 mins. Cover partially with lid to reduce splatters.
6. After the soup simmers, pour the soup into a blender. Be careful not to overfill as this may cause damage to the blender due to heat. Blend until the desired consistency.
7. Return the blended soup (strain if desired for seeds) to the large pot and add the heavy cream.
8. Heat through and serve!

To freeze soup:

Place soup in ice cube trays and freeze until solid. Then place them in a gallon-sized freezer bag to store. Place cubes in a pot to reheat.