Roasted Tomato Soup

Preheat oven to 425 F. Cut the tomatoes in half lengthwise and toss with 2 tablespoons of olive oil, 1 teaspoon salt, and a couple cracks of pepper. Arrange cut side up on a sheet tray lined with Reynolds Kitchens^® Pop Up Parchment Sheets and roast in the oven for 45 minutes. Turn the broiler on, and cook another 3–6 minutes, or until slightly charred around the edges.

While the tomatoes are roasting, preheat a large pot over medium heat along with 2 tablespoons of olive oil. Add the onions, 1/4 teaspoon of kosher salt, and a couple cracks of fresh pepper. Cook for 8 minutes, stirring often. Add the garlic, thyme and pepper flakes and continue cooking until the onions are soft and translucent, about 4–5 minutes more. Add the roasted tomatoes, stock and basil leaves to the pot along with 2 teaspoons of salt and a couple cracks of pepper (remember, the stock is bland). Bring this mixture to a boil, and reduce to a simmer for 45 minutes with the lid on the pot.

After 45 minutes, add 2 teaspoons of honey and check for seasoning—you will definitely need more salt.

Use a hand/stick blender to puree the soup until it’s smooth. If you have to use a blender, be very careful and only fill the blender up halfway at a time, blend, dump and repeat. Return the soup back to the pot and check for seasoning. Serve soup with some chopped basil as garnish and a small drizzle of extra virgin olive oil if desired.