Roasted Tomato Basil Soup

This Roasted Tomato Basil Soup is my sister's favorite and I promised I would make it for her yesterday.  The batch I made was big enough for her to enjoy for a few days and there was plenty leftover for my dinner as well.

Preheat the oven to 400 degrees.  Cut 2 pounds of tomatoes in quarters, if they are large enough, smaller tomatoes can be halved and place them on a baking sheet.  Drizzle with olive oil, balsamic vinager and salt and pepper.  Toss to coat each tomato and roast in the oven for 45 minutes.  Your house will smell fantastic, so make sure to invite friends over!

While the fresh tomatoes are roasting, sautee 1 large diced onion in butter and olive oil in a large dutch oven.  Add 2 minced cloves of garlic, a tablespoon of tomato paste and a 1/2 teaspoon hot pepper flakes (just enough to warm the back of your throat) and cook until onions just begin to brown, about 10 minutes.  Next, add a large can of good quality whole tomatoes and a carton of chicken stock and bring to a boil.  When the fresh tomatoes have finished roasting and are fragrant and perfectly charred, add them to the pot with all of the juices which accumulated on the baking sheet.  Simmer  for 40 minutes. 

After the soup as simmered for about 40 minutes turn off the heat and hand a large bunch of torn basil leaves, at least a cup or 2.  Stir to combine.  Use the immersion blender to blend the soup to your desired consistency.  If you do not have an immersion blender a regular blender will give the desired results or, you could also pass it through a food mill.  Taste and adjust for seasonings, if necessary.  Serve warm or a room temperature.