Roasted Tomato Soup With Chopped Basil

• 6 plum tomatoes
• 2 tablespoons + 1 teaspoon extra virgin olive oil
• 1 quarter cup butter
• One half cup finely chopped yellow onion
• 1 stalk celery finely chopped
• 3 cloves garlic mint minced
• 1 bay leaf
• 1 half teaspoon dried crushed red pepper flakes
• 1 half teaspoon dried thyme
• 228 ounce cans crushed tomatoes with added free
• 6 cups chicken broth
• Kosher salt white and black pepper
• 2 teaspoons chopped basil
• 1 quarter cup of croutons

1. 1. Space preheat the oven to 375 degrees. Line a baking sheet with parchment paper and brush the paper with 1 teaspoon of olive oil.
2. 2. Cut the plum tomatoes in half lengthwise and place them cut side down on the baking sheet. Drizzle the tomatoes with the remainder of the olive oil and sprinkle the tomatoes with kosher salt and freshly ground black pepper. Bake in the preheated oven for 2 hours.
3. 3. Melt the butter in a large 4 quart saucepan. Add the onions and cook for 3 minutes, stirring occasionally. Stir in the carrots celery garlic bay leaf red pepper flakes and time. Cook for 3 more minutes. Add canned tomatoes, roasted tomatoes and chicken stock. Bring to a boil, and reduce to simmer for about 30 minutes.
4. 4. Remove from the heat and discard the bay leaf. Blend the soup with a handheld immersion blender until smooth. Season with salt and white pepper.
5. 5. To serve, sprinkle the soup with the chopped basil and croutons and serve immediately.

tomatoes, butter, yellow onion, celery, garlic, bay leaf, red pepper, thyme, tomatoes, chicken broth, kosher salt, basil, croutons

Taken from www.epicurious.com/recipes/member/views/roasted-tomato-soup-with-chopped-basil-52966901 (may not work)