4 Oct


3 lbs ripe plum tomatoes, cut in half

1/4 cup olive oil

1 tbs kosher salt

1 tsp black pepper

2 yellow onions, chopped

3 garlic cloves, minced

1 quart of chicken broth

2 Tbs butter

a few shakes of red pepper flakes

1 large can of plum tomatoes and their juice

1 tsp fresh thyme leaves

1 large package of fresh basil leaves, chopped (about 3 cups)


Preheat oven to 400

In a large soup pot saute onions with 2 tables of olive oil over medium heat until nearly soft.  Add garlic and saute for one minute.  Add the butter and red pepper flakes and continue to saute until onions start to brown.  Add the canned tomatoes, basil, thyme and chicken broth, stir and let rest.

Meanwhile toss the tomatoes on a sheet pan with remaining olive oil, salt and pepper.   Spread the tomatoes in one layer and roast them for 45 minutes.

Add roasted tomatoes along with all the juice to the soup pot and simmer uncovered for 40 minutes.  Do not cook any longer or you will have spaghetti sauce.  Let soup cool somewhat and puree in a blender or food processor a few cups at a time.  Season to taste.

I made this recipe exactly as is, only halved it.  Half of it still made 7 servings, about 3/4-7/8 cup each, and only 100 calories. I will probably use it to add other stuff to it, like lots of veggies, or rice (tomato rice soup is one of my old comfort foods.  When I was sick, it was one of the few soups I would eat.)


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