Ingredients

The following ingredients have 4 Servings
  • 3 pounds Roma tomatoes (halved lengthwise)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons kosher salt (divided)
  • 1 teaspoon freshly ground black pepper
  • 1 medium sweet onion (diced)
  • 4 cloves garlic (minced)
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 29 ounces diced tomatoes (2 14.5-ounce cans )
  • 2 tablespoons dried basil leaves
  • 1 tablespoon Italian seasoning
  • 29 ounces reduced sodium chicken broth (2 14.5 ounce cans)

Instruction

  • Preheat the oven to 400°F.
  • In a large bowl, toss together the tomatoes, 4 tablespoons olive oil, 1 tablespoon salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  • In an 8-quart stockpot over medium heat, melt butter. Add the onions, garlic and red pepper flakes. Cook until the onions start to brown, about 10 minutes.
  • Add the oven-roasted tomatoes (including the liquid on the baking sheet), canned tomatoes, basil, Italian seasoning and chicken broth.
  • Bring to a boil and simmer uncovered for 40 minutes.
  • Carefully scoop soup into a blender or food processor (be careful not to fill more than 1/2 full) and blend to puree. Then pour through a sieve placed over the soup pot to get seeds and skins out.
  • Serve and enjoy!