by Sarah Steimer
- 3 pounds ripe plum tomatoes, cut in half (1 pound of tomatoes is equal to about 5 medium tomatoes)
- 1/4 cup plus 2 tablespoons olive oil
- 1 tablespoon salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) canned plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed loosely
- 1 quart chicken or vegetable stock
- 4 tablespoons heavy cream
- 1/4 cup shredded Parmesan
Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in one layer on a baking sheet or glass baking dish and roast at 400 degrees for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, butter and red pepper flakes for 10 minutes, until the onions are translucent. Add the canned tomatoes, basil and stock. Add the roasted tomatoes, including the liquid from the sheet, along with the heavy cream and cheese. Bring to a boil and simmer uncovered for 40 minutes.
Pour a few cups of the soup into a blender at a time, so the blender is half full. Puree and transfer to a serving bowl. Continue until you have pureed all the soup.
Makes 6 to 8 servings.
Recipe adapted from: The Barefoot Contessa