We had a whole bowl of tomatoes from here and I’ve been craving tomato basil soup from Corner Bakery (it doesn’t have cream!).
I found this recipe online. I tweaked it a little to use what we had on hand.
Halve the tomatoes (I had about 15-18 tomatoes).
Toss the tomatoes with 1/4 cup olive oil, 1 tbsp salt, and 1 tsp pepper. Bake in the oven at 425 F for about 30-45 minutes.
In a pot, saute 6 cloves of minced garlic with 1/2 tsp of chili pepper flakes in some olive oil. Add in 28 oz of canned tomatoes, 1 tsp thyme, 1/3 cup of dried basil (I didn’t have fresh basil – the recipe called for 2 cups fresh basil), and 4 tbsp onion powder (or 2 cups chopped onion sauteed with the the garlic first). Mush up the canned tomatoes and add 4 cups of chicken stock. Let it sit over medium heat until the tomatoes in the oven are done roasting (about 20 minutes). Stir occasionally.
Add the roasted tomatoes and juice into the pot. Simmer for 30 minutes. Stir occasionally.
Puree and serve.