Roasted Tomato Basil Soup

I like tomato basil soup. But I do not like spending at least an hour and a half waiting for it to be made. Call me lazy, or maybe just hungry, but this definitely wasn't worth the time. I'll just get it out of the carton next time. 

• 9 Roma tomatoes, sliced lengthwise
• 3 Tbsp extra virgin olive oil
• 3 Tbsp unsalted butter
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 Tbsp fresh thyme, minced
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 28oz can San Marzano tomatoes, crushed
• 1 cup fresh basil, roughly chopped
• 1 Tbsp sugar
• 2 cups chicken stock
• 2/3 cup heavy cream

Preheat oven to 375 degrees. Spread tomato halves cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast tomatoes for 1 hour.  Remove from oven and set aside. 

Heat 2 Tbsp oil or butter in a large pot or Dutch oven over medium-high heat. Add onion and sauté for about 5 minutes. Stir in the garlic, thyme, salt, and pepper. Sauté for another minute. 

Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes. Add the stock and roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then. 

Use an immersion blender to puree the soup, or very carefully transfer to a blender or food processor to puree. Return the soup to the pot. Stir in the cream and serve. 

Serves 8

Prep Time: 20 minutes
Total Time: 1 hour, 40 minutes

Recipe from HowToFeedALoon