Roasted Tomato Basil Soup

Ingredients

1lb                 Tomatoes

3T                 Olive oil

                      Kosher salt

                      Freshly ground black pepper

3/4C              Chopped onion

2cloves         Chopped garlic

1T                 Butter

Pinch            Crushed red pepper flakes

10.75oz         Campbell’s tomato bisque soup

1-1/2C

Fresh basil leaves

1t                  Fresh thyme

1/2C                 Chicken stock

1/2C Heavy Cream

Process

Preheat the oven to 400F

Cut the tomatoes in half

Place cut side down on a baking sheet with a lip

Roast for 45 minutes

Pour the tomatoes including any liquid into a blender

Add the chicken stock, heavy cream, and soup

Blend until smooth

In a saucepan sauté the onions, garlic, olive oil, butter, and red pepper flakes over medium heat until the onions start to brown.

Add the basil, and thyme

Add the oven roasted tomatoes including the liquid

Bring to a boil and simmer uncovered for 40 minutes

Serve hot or cold