Planner Perfect Meals
Roasted Tomato Soup:
3 lbs. ripe roma tomatoes cut lengthwise
good olive oil
1 tbsp. salt
1 1/2 black pepper
2 cups chopped yellow onions
6 garlic cloves, minced
2 tbsp. butter
1/4 tsp. crushed red pepper
1 28-oz. can of tomatoes with their juice
4 cups fresh basil leaves, packed
1 tsp. fresh thyme leaves
1 quart chicken stock
1/2 cup cream
Preheat your 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 the red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and the chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Using an emulsion blender, make smooth to your liking--we enjoyed having some yummy chunks in there too. Add your cream and blend until incorporated.
Ladle into bowls and top with julienned basil and parmesan cheese.