Recipe: Roasted Tomato and Pesto Soup (blender or food processor)

ROASTED TOMATO AND PESTO SOUP

6 cups cherry tomatoes
3 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
6 cloves garlic, minced
1 cup chopped
1/4 teaspoon hot pepper flakes
1 (28 ounce) can diced tomatoes, with juice
4 cups chicken stock
1/2 teaspoon dried thyme (or basil) pesto (for serving)

On baking sheet, combine cherry tomatoes, 2 tablespoons of the oil, salt and pepper; toss to coat evenly and spread in a single layer. Roast in preheated oven until tomatoes are shriveled and have brown spots, 35 to 45 minutes.

In a large pot, heat butter and the remaining oil over medium heat. Add garlic, onion and hot pepper flakes; saute until onion starts to brown, about 10 minutes.

Add canned tomatoes with juice, stock, thyme and roasted tomatoes, including liquid on baking sheet to the pot; bring to a boil. Reduce heat and simmer for 40 minutes.

Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth. Return to the pot, if necessary. Taste and adjust seasoning with salt and pepper, if necessary.

Ladle into heated bowls and swirl a dollop of pesto into each.

Makes 6 servings
Source: 300 Sensational Soups by Carla Snyder and Meredith Deeds