Roasted Tomato-Basil Soup

Amazing Appetizers

3 pounds ripe plum or Roma tomatoes, quartered

1/4 cup plus 3 tablespoons good olive oil

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

2 cups chopped yellow sweet onions (2 onions)

2 stalks of celery - diced

6 garlic cloves, minced

1/4 teaspoon crushed red pepper flakes

2 (16-ounce) cans of fire roasted tomatoes (can be seasoned – garlic, basil etc...)

½ cup marinated sun dried tomatoes

4 cups fresh basil leaves, packed

1 teaspoon fresh thyme leaves

1-quart vegetable stock

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

In an 8-quart stockpot over medium heat, sauté the onions and celery with 3 tablespoons of olive oil for about 3 minutes – Add in garlic and red pepper flakes and continue to sauté for an additional 5 minutes, until the onions just start to brown. Add the canned tomatoes, sun dried tomatoes, rest of the basil, thyme, and combine – then add in the vegetable stock. Add the oven-roasted tomatoes and basil, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Blend with either a stick or stand blender (depending on how smooth you want the soup). Taste for seasoning. Serve hot or cold with a nice piece of crunchy garlic bread!  Enjoy!