The original recipe inspiration came from Barefoot Contessa and here is her recipe. I didn't even try to make the original recipe, I adapted it from the get go. I've been getting better on spotting a good recipe...and boy is this a good one!
Karin's Roasted Tomato Basil Soup
3 pounds ripe plum tomatoes, cut in half lengthwise (I also trimmed off the stem end)
1/4 cup plus 2 tablespoons Extra Virgin Olive Oil
1 tablespoon Sea Salt
1 1/2 teaspoons ground pepper
1 whole bunch of spring onions diced
3 teaspoons of minced garlic or 6 cloves minced
1 (28 ounce) can whole tomatoes, with their juices (Bionaturae- has no MSG or citric acid)
2 cups fresh basil leaves- I honesty didn't measure, but I don't think I used 4 cups like the original recipe called for
4 cups Homemade Chicken Stock I use this recipe but without the turnip and I use 1 bunch of spring onions instead of regular onions. I also use organic whole chicken.
Preheat the oven to 400 degrees. Place fresh plum tomatoes on baking sheet and drizzle with 1/4 cup EVOO, salt and pepper. Roast for 45 minutes.
In an 8 quart stockpot over medium heat, sauté the spring onions and garlic with 2 tablespoons of EVOO for 3-5 minutes until fragrant. Add the canned tomatoes with juice, basil and chicken stock. Add the oven-roasted tomatoes along with their juices from the baking sheet to the stockpot. Bring to a boil and simmer for 40 minutes uncovered. Let soup cool down a bit, and then add to a blender and puree until smooth. I had to do it in two batches.
To eat- I prefer mine warm. Return to stove and reheat until warmed through. I served mine with a side of toasted bread. Yummy!