Tomato basil soup

Tomato basil soup is good any time of the year.  Actually, in the winter it is great served good and hot with crusty bread and even a yummy panini sandwich.  In the summer or spring, I love to serve this with a crunchy salad; it is equally good whether it is served hot or cold.  I will even take you one step further for your entertaining and suggest you mix it up next time you have a party and serve "soup shooters".  That's right, put the soup hot or cold in an expresso cup and serve on a tray as a shooter.  It is fun to mix it up and even more fun to hear the comments!  Enjoy whatever way you choose to serve this delicious combination of ingredients!  It's a guaranteed winner.

10 medium to large plum tomatoes cut in half
1/4 c. olive oil
2 T. butter
salt and pepper to taste
2 medium chopped vidalia onion
5 crushed garlic cloves, plus 1 T. minced
crushed red pepper to taste
3 c. chopped fresh basil leaves
1/2 t. oregano
1 t. liquid smoke
1 t. smoked paprika
1/2 c. cream
1 t. thyme
1 qt. chicken stock
1 28 oz. can of crushed tomatoes
1 lemon juiced
worschestershire to taste
sour cream or creme fraiche as a garnish
1/2 c. fresh basil for garnish
1/2 c. white wine

Cut tomatoes in half and cover in olive oil.  Salt and pepper to taste and rub 1 T. minced garlic on each tomato half.  Roast on 400 for 25 minutes until tomatoes are melted and cooked down.  Remove and set aside.

In medium stock pot addolive oil, butter, and onion.  Saute until onions are transparent.  Add in garlic, red pepper, thyme, oregano, liquid smoke, smoked paprika and wine.  Simmer for 5 minutes.  Add in crushed tomato, roasted tomatoes, juice of lemon, worschestershire to taste, chicken stock and simmer on a medium heat for one hour until you see all flavors coming together.  Add in 3 c. chopped basil and continue simmering for 10 minutes.

Let soup cool and blend with a hand blender or in a blender.  Make sure soup is cool enough to put in a blender; it will overflow if hot.  Once blended put back on the heat and cook for 15 more minutes.  Before serving add cream and simmer on low to blend for 5 minutes.  Serve and garnish with sour cream and fresh basil.  Enjoy!