Ingredients
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3 lb plum tomatoes, rinsed, cut in half lengthwise and seeded
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2 cups sliced yellow onions
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6 cloves garlic, minced
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2 tbsp extra virgin olive oil
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1/2 tsp salt
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1/4 tsp crushed red pepper flakes
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1 qt ( 32 oz ) low-sodium chicken broth
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1 cup fresh basil, chopped
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1 tsp fresh thyme leaves
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2 bay leaves
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6 tbsp shredded Asiago cheese
Steps
1
Preheat oven to 400 degrees F. Toss tomatoes, onions, garlic, and olive oil together. Spread tomato mixture on a non-stick baking sheet and roast for 45 minutes.
2
Remove baking sheet from oven. Once cool enough to handle, remove and discard the skins from the tomatoes. Transfer the tomato mixture to a large stockpot over medium heat, along with any juices.
3
Add salt, crushed red pepper flakes, broth, basil, thyme, and bay leaves. Bring to a boil and then simmer uncovered for about 30 minutes.
4
Discard the bay leaves. Puree soup on batches in a blender or food processor for a smooth, creamy consistency. Garnish each serving with 1 tablespoon Asiago cheese. Serve immediately.
Tips
To seed the tomatoes, simply cut in half lengthwise and squeeze out the seeds. Don't worry about crushing the tomatoes - you'll be pureeing them anyway.
