Make sure your tomatoes are really ripe for this recipe, the flavor makes a big difference!
→ 3 lbs of very ripe tomatoes
→ 2 tbsp butter
→ 2 cups chopped onion
→ 6 cloves garlic
→ ½ tsp red pepper flakes
→ 1 (28 oz.) can whole tomatoes
→ 2 cups fresh torn basil leaves
→ 1 tsp fresh thyme leaves
→ 4 cups vegetable broth
→ 2 tbsp olive oil
- Halve all the tomatoes and scoop out the pits and seeds. Brush tomatoes with olive oil and season generously with salt and pepper. Roast tomatoes in the oven at 400 degrees for 45 minutes. You can also roast the garlic with the tomatoes if you want to add a roasted garlic flavor to the soup.
- In a large pot melt the butter with 2 tablespoons of olive oil. Add the onions, garlic and red pepper flakes and cook about 7 minutes until they soften.
- Then add in the canned tomatoes, roasted tomatoes, basil, thyme and vegetable broth. Bring the soup to a boil and then lower the heat and simmer uncovered for about 40 minutes.
- Add the mixture into a food processor and pulse until smooth.
Tip: process the mixture in two batches; otherwise the soup will spill over.
Tip: serve with some homemade croutons.