Roasted tomato basil soup
Juicy plum tomatoes make Ina?s beautiful soup even more flavourful.
2) Toss together the tomatoes, 60ml of olive oil, salt, and pepper. Spread the tomatoes in one layer on a baking tray and roast for 45 minutes.
3) In an 9 litre stockpot over medium heat, saute the onions and garlic with 30ml of olive oil, the butter, and red chilli flakes for ten minutes, 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 tray. Bring to a boil and simmer uncovered for 40 minutes.
4) Pass through a food mill fitted with the coarsest blade. Taste for seasonings.