tomato basil soup

As my readers well know, I tend to work 50+ hours a week, and then dealing with the traffic. I have nights when I don't get home until 6:30-7:00 o'clock at night. So dinners on my "late nights" tend to be carry out...and I don't know about the rest of you, but it gets old fast!

So for the passed few months I've gotten back on the meal planning routine and on the weekends I make something a head of time for our Monday night dinner. This weekend I decided that Monday's dinner would be TOMATO BASIL SOUP with stuffed sausage bread (also baked the night before)can you say yum?!?!

Not only is this a healthier filling meal, but it only take 5 a total of 5 minutes to reheat when you arrive home after a long day in the office.

I hope you all enjoy it as much as we

Recipe Source: Ina Garten

WHAT YOU'LL NEED:

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 onions chopped
6 garlic cloves, minced
2 tablespoons unsalted butter
1 (28-ounce) canned plum tomatoes with juices
4 cups fresh basil leaves, packed
1 quart chicken stock or water
1 cup of cream (I use fat-free and it works well)

WHAT YOU'LL NEED TO DO:

Preheat the oven to 400 degrees F.

Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.

Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, until the onions start to brown.

Add the canned tomatoes, basil, thyme, and chicken stock.

Add the oven-roasted tomatoes, including the liquid on the baking sheet.

Bring to a boil and simmer uncovered for 40 minutes.

Once above is complete blend using hand blender, return to stock pot and then add cream and let it come to quick simmer.

Taste for seasonings and serve hot.