6 plum tomatoes

4 “on the vine” tomatoes

¼ cup + 2 tbsp olive oil

28 oz. can whole peeled tomatoes

12 oz. jar roasted red peppers, chopped

2 cups chopped yellow onions

4 cups chicken stock

6 garlic cloves, minced

2 tbsp butter

½ tsp crushed red pepper

1 tsp oregano

1 tsp thyme

4 cups fresh basil

1 Parmesan rind

½ cup half & half

Salt and pepper

​

•Preheat oven to 400°. Line a baking sheet with parchment paper and set aside. Cut all tomatoes in half and mix in bowl with ¼ cup olive oil. Season with salt, pepper, and oregano and gently mix until fully coated. Spread tomatoes onto baking sheet and roast for ~45 min

​

•In large dutch-oven or sauce pot, heat remaining olive oil and butter over medium heat. Add onions, garlic, and paper flakes and saute until onions are translucent and garlic starts to brown ~10 min

​

•Add canned tomatoes, roasted tomatoes (+ juices), red peppers, basil, thyme, chicken stock, and Parmesan rind. Season with salt & pepper. Bring soup to a slow boil, turn heat down to low and simmer for ~45 min

​

•Temporarily remove Parmesan rind from soup. Using an immersion blender puree soup until mostly smooth, leaving it a bit chunky. Add rind back into soup and stir in half & half

​

•Serve with your favorite grilled cheese, great for dipping!