![Roasted Green Tomato Basil Soup in Sourdough](https://cdn.statically.io/img/www.foodandwine.com/thmb/lzQmbstJJ-w6AFdSp_BEKhqPPf8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201401-xl-roasted-green-tomato-basil-soup-in-a-sourdough-bread-bowl-2000-607786d750e44ea290fbce8232ed7136.jpg)
Ingredients
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2 pounds ripe green tomatoes, sliced in half lengthwise
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1/4 cup extra-virgin olive oil
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1 tablespoon kosher salt
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1 1/2 teaspoons freshly ground black pepper
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1 tablespoon unsalted butter
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1 yellow onion, about 1 cup, coarsely chopped
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3 garlic cloves, minced
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1/4 teaspoon crushed red pepper flakes
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3 cups chicken or vegetable stock
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3/4 cup fresh basil leaves, packed
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1 teaspoon fresh thyme leaves
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2 to 4, whole round sourdough loaves
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Sliced cherry tomatoes, for garnish (optional)
Directions
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Preheat the oven to 400°. Toss together 2 pounds of green tomatoes, 2 tablespoons of the olive oil, salt and pepper. Spread the tomatoes in an even layer on a baking sheet and roast for 30 minutes.
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In an eight-quart stockpot over medium heat, add the onions and garlic with the butter and remaining 2 tablespoons of olive oil. Cook until the onions have slightly caramelized, about 8 minutes. Sprinkle in the crushed red pepper flakes and stir to combine, about 1 minute. Add the oven-roasted tomatoes and stock to the pot and bring to a boil. When soup comes to a full boil, toss in the fresh basil leaves and wilt over medium heat and simmer for about 8 minutes. Working in batches, puree the soup in a blender until smooth, ensuring that the basil leaves are entirely pureed into soup. Adjust seasonings with salt and pepper.
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To serve, warm the bread in the oven and the soup in a saucepot over the stove. When bread is heated through, carve a shallow hole in each loaf, and pull a few pieces from the center. Ladle the soup into the bread and serve right away. Garnish with fresh basil leaves and sliced cherry tomatoes, if desired.