Ingredients

• 3 lbs ripe plum tomatoes, halved lengthwise
• ¼ cup + 2 tbsp extra virgin olive oil
• 2 yellow onions, chopped (about 2 cups)
• 5 cloves garlic, minced
• 2 tbsp butter
• ¼ tsp crushed red pepper flakes
• 1 (28 oz) can whole plum tomatoes, undrained
• 2 cups fresh basil leaves, packed and chopped
• ½ tsp dried thyme
• 4 cups low-sodium chicken or vegetable broth
• Optional toppings: grated Parmesan, fresh basil

Instructions

1. Roast the Tomatoes:
   • Preheat the oven to 400°F (200°C).
   • Toss halved tomatoes with ¼ cup olive oil, salt, and pepper.
   • Spread on a baking sheet in a single layer.
   • Roast for 45 minutes until tender and slightly caramelized.
2. Sauté the Aromatics:
   • In a large pot over medium heat, heat 2 tbsp olive oil and butter.
   • Add chopped onions, garlic, and red pepper flakes.
   • Sauté for about 10 minutes until onions are translucent and golden.
3. Simmer the Soup:
   • Stir in canned tomatoes, basil, thyme, and broth.
   • Add the roasted tomatoes, including their juices from the pan.
   • Bring to a boil, then reduce heat and let simmer uncovered for 40 minutes.
4. Blend Until Smooth:
   • Use a blender or food processor to puree the soup until smooth.
   • Adjust seasoning with salt, pepper, or more basil and thyme if needed.
5. Serve & Enjoy:
   • Ladle into bowls and garnish with grated Parmesan and fresh basil.
   • Pair with cheesy bread for a comforting meal!

Storage & Make-Ahead Tips

• Make Ahead: Store in the refrigerator for up to 3 days. The flavors deepen over time!
• Freeze: Store in an airtight container and freeze for up to 3 months. Thaw overnight and reheat on the stove.

Nutrition