Rebecca Kolls' tomato soup recipe

This roasted garlic tomato basil soup is hearty, layered with deliciousness, and my salute to the end of another growing season. Enjoy!

In a large bowl toss together:

• 12 Roma or paste tomatoes, cut in half
• Two yellow onions sliced about ½ -¼ " thick
• 10 cloves of garlic smashed or chopped
• ¼ teaspoon red pepper flakes…or more
• 4-6 sprigs of thyme
• ¼ cup olive oil

Spread on a cookie sheet lined with parchment, turning all tomatoes cut side up. Sprinkle with salt and pepper.
Roast in preheated 400 degree oven for 45 minutes -1 hour until onions are slightly browned.

While tomatoes are roasting, in a large saucepan combine:

• 1 x 28 ounce can of plum tomatoes
• 4 cups of chicken or vegetable broth
• 2 tablespoons butter
• 4 cups fresh basil leaves.

Bring to boil then simmer.Add the roasted veggies to broth.
Simmer 15 minutes.

For smooth soup you can pass the soup through a food mill to separate out the tomato skins & seeds of the tomato, or you can have slightly textured soup.

Using an immersion blender, blend to desired consistency. Done!