Aunt Madeline’s Roasted Tomato Soup

WHAT YOU’LL NEED

Ingredients

• 3 lb ripe plum tomatoes, halved lengthwise
• 1/4 cup plus 2 tbsp olive oil, divided
• Salt, to taste
• 1 1/2 tsp freshly ground black pepper
• 2 cups chopped yellow onions (about 2 onions)
• 6 garlic cloves, minced
• 2 tbsp unsalted butter
• Small amount fresh parsley, chopped
• Small amount fresh oregano, chopped
• 1 (28 oz) can plum tomatoes with juice
• Fresh thyme leaves, to taste
• 1 qt chicken stock or water

HOW TO MAKE IT

Directions

1. 1

   Heat the oven to 400°F. Toss the fresh tomatoes with 1/4 cup of the olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 45 minutes.

2. 2

   Meanwhile, heat the remaining 2 tablespoons olive oil and the butter in an 8-quart stockpot over medium heat. Add the onions, garlic, parsley, and oregano. Sauté for about 10 minutes, until the onions begin to brown.

3. 3

   Add the canned tomatoes with their juice, the thyme, and the chicken stock or water.

4. 4

   Add the roasted tomatoes, including all the liquid on the baking sheet. Bring the soup to a boil, reduce the heat, and simmer uncovered for 40 minutes.

5. 5

   Pass the soup through a food mill fitted with the coarsest blade. Taste and adjust the seasoning. Serve hot or cold.