Roasted Tomato Basil Soup

Ingredients

3 pounds ripe plum tomatoes, cut in half lengthwise

1 1/2 teaspoons freshly ground black pepper

2 cups chopped yellow onions (2 onions)

6 garlic cloves, minced

1/4 teaspoon crushed red pepper flakes

1 (28-ounce) canned plum tomatoes, with their juice

4 cups fresh basil leaves, packed

1 teaspoon fresh thyme leaves

1 quart water

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In a stockpot over medium heat, dry-saute the onions, garlic, and red pepper flakes for 10 minutes, until the onions start to brown. Use a little water to de-glaze the pan. Add the canned tomatoes, basil, thyme, and water. 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 the mixture with an immersion blender to whatever consistency you prefer.

Taste for seasonings. Serve hot or cold.

Adapted from The Barefoot Contessa Cookbook by Ina Garten

posted online at the FoodNetwork.com site