Roasted Tomato Basil Soup

Any meal that starts like this has to be pretty awesome!

I really do love soups!  I love a warm bowl of soup all year, and especially during the winter.  I love to make a soup a side on Monday night with supper and then eat it for the rest of the week for lunch.  Soups for lunch were one of my favorite parts of Whole30, and this has been the easiest way I found to enjoy that habit during the busier school year.  Such a great way to enjoy whole without feeling like you're cooking all the time!  

- 3 lb plum tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tbsp olive oil
- 1 tbsp Kosher salt
- 1 1/2 tsp freshly ground black pepper
- 2 cups chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 2 tbsp unsalted butter
- 1/4 tsp crushed red pepper flakes
- 1 (28 oz) canned plum tomatoes, with their juices
- 4 cups fresh basil leaves, packed
- 1 tsp fresh thyme leaves
- 1 quart chicken stock or water

Preheat the oven to 400 degrees F.  Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.  Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.

In a stockpot over medium heat, saute the onions and garlic with 2 tbsp of olive oil, butter, and red pepper flakes for ten minutes, until the onions start to brown.  Add the canned tomatoes, basil, thyme, and chicken stock.  Add the oven-roasted tomatoes, including the liquid on the baking sheet.  Bring to a boil, reduce to simmer uncovered for 40 minutes.  Pass through a food mill with the coarsest blade.  (I use my blender and do a chunky blend.) Taste for seasonings.  Serve hot or cold.

This soup is so good!  I omitted the butter and tried it first during my last couple days of Whole30.  It is one that I have remade several times since.  I love it as is.  Will enjoys it as is, or some times I send it with 3 meatballs dropped into it.  Try it, so good!