I made this soup last year due to my obsession with Chrissy Teigan and I totally botched it. I used thyme where basil was called for and basically it was a huge mess. Adam point blank refused to eat it and when I said I was making it again was very hesitant.

Well currently, in Denver, it's a brisk 43 degrees and has been raining for 12 hours. Nothing sounds better than hot tomato soup in that kind of weather. Okay, maybe some grilled cheese sandwiches too but anyways. I went back to the archives and pulled this baby out.

I posted a picture of the beautiful roasted tomatoes on Instagram last night and to my surprise a lot of you wanted the recipe! So, it's an oldie but now a goodie. Enjoy!

Ingredients:

• 3 pounds ripe plum tomatoes, cut in half 
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt 
• 1 1/2 teaspoons freshly ground black pepper 
• 2 cups chopped yellow onions (2 onions) 
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter (or Ghee for paleo)
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) can plum tomatoes, with the juice
• 4 cups fresh basil leaves, packed 
• 1 teaspoon fresh thyme leaves (I used 1/4 teaspoon dried) 
• 1 quart chicken stock

How to make: 

1. Preheat oven to 400 degrees. Toss together the sliced plum tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes on a baking sheet and roast for 45 minutes. 
2. 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 brown.
3. Add the canned tomatoes, basil, thyme and chicken stock. 
4. Add the oven-cooked tomatoes, including the liquid from the baking sheet. 
5. Bring to a boil and simmer uncovered for 40 minutes. 
6. Pass through a food mill (I used a blender for like 2 seconds)
7. I accidently mixed the dried basil and thyme up. Big mistake people. I added a can of tomato paste and more garlic. Don't do this people. Read the labels. You'll regret the mistake every thyme. haha. Get it? 
8. Okay...enough with the jokes, Enjoy!! 

If you don't know who Chrissy Teigen is, you should. She is most famously married to John Legend and the star in his "All of me" music video, but for me, she's the hilarious food blogger, instagrammer, tweeter and cover model for Sports Illustrated. Seriously go follow her on all forms of social media, you won't regret it. One thing Chrissy (can I act like we're best friends please) is always talking about is food, and she's always cooking this Roasted Tomato Basil Soup. It's Ina Garten's recipe, made even more popular by Chrissy. I made it last night and minus my small glitch (more on that to come) it was amazing. This is definitely going in my rotation for winter (all the time) soups. Enjoy peeps!

Ingredients:

• 3 pounds ripe plum tomatoes, cut in half 
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt 
• 1 1/2 teaspoons freshly ground black pepper 
• 2 cups chopped yellow onions (2 onions) 
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter (or Ghee for paleo, I was out of Ghee and didn't use any butter and it ended up still tasting great)
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) can plum tomatoes, with the juice
• 4 cups fresh basil leaves, packed (I forgot this part, and used 2 tablespoons dried basil)
• 1 teaspoon fresh thyme leaves (I used dried) 
• 1 quart chicken stock

How to make: 

1. Preheat oven to 400 degrees. Toss together the sliced plum tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes on a baking sheet and roast for 45 minutes. 
2. 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 brown.
3. Add the canned tomatoes, basil, thyme and chicken stock. 
4. Add the oven-cooked tomatoes, including the liquid from the baking sheet. 
5. Bring to a boil and simmer uncovered for 40 minutes. 
6. Pass through a food mill (I used a blender for like 2 seconds)
7. I accidently mixed the dried basil and thyme up. Big mistake people. I added a can of tomato paste and more garlic. Don't do this people. Read the labels. You'll regret the mistake every thyme. haha. Get it? 
8. Okay...enough with the jokes, Enjoy!!