from
Charles Holmes
via Anne Halsted
serves 6 to 8
1
½ pounds ripe plum tomatoes cut into half lengthwise
3
tablespoons olive oil, divided
1
½ teaspoon Kosher salt
½
teaspoon freshly ground black pepper
1
onion, chopped
3
garlic cloves, minced
1
tablespoon unsalted butter
⅛
teaspoon crushed red pepper flakes
14
ounce canned plum tomatoes with their juice
1
cup fresh basil leaves, packed
1
½ teaspoon fresh thyme leaves
1
quart chicken or vegetable stock
½
cup cream
pesto
(for garnish, optional)
Preheat oven to 400 degrees F. Toss together the
tomatoes, 1 ½ tablespoons olive oil, salt, and pepper. Spread the tomatoes in
one layer on a baking sheet and roast for 45 minutes cut side up.
In a 5-quart stockpot on medium heat, sauté the onions
and garlic with the remaining 1 ½ tablespoons of olive oil, butter, and red
pepper flakes for 10 minutes, until the onions are translucent without
coloring. Add the canned tomatoes, basil, thyme, and stock. Add the
oven-roasted tomatoes including the liquid on the baking sheet. Bring to a boil
and simmer uncovered for 40 minutes.
Purée with immersion blender or in blender. Return
soup to pot, stir in cream. Check for seasonings. Serve hot, cold, or at room
temperature, garnished with some pesto.
