Tomato, Basil, Raviolini Soup: Not your typical Tomato Soup

Years ago, I had this soup in some cafe.  I loved it so that I did some research knowing it was not homemade, and I found that it was from a company that sold frozen, concentrated soups.  I was able to purchase the concentrate, but because it was sold to institutions, it came in a package size that was impossible to deal with.  PLUS, what a better opportunity to challenge my own culinary skills!  I have been attempting to make this brothy tomato soup for several years, and this summer, I had a breakthrough.  This soup is not like typical tomato soups. It is not pureed, nor does it contain cream. It is only slightly thick, but is absolutely one of my favorites with a spicy kick from red chili flakes and basil.  This soup is best made during the summer due to the need for roasted tomatoes.  What I do is to take my tomato seconds from the garden and roast them up with a little olive oil, salt and pepper, at 350 for about an hour until they are soft and browning. I then put them through a food mill.  This is the key to this recipe.  It gives a depth to this soup you cannot get without the roasting.

This soup can be made vegetarian by using vegetable broth.  I hope you enjoy it as much as I do.

Ingredients for Roasted Tomatoes
3 lbs. tomatoes
1 T. olive oil
1/2 t. kosher salt
1/4 t. black pepper

Directions for Roasted Tomatoes
Wash the tomatoes and remove the stem.  Place tomatoes on a cookie sheet and toss with oil, salt and pepper.  Roast in 350 degree oven for about an hour until skins have popped and turned black in spots. Put through a food mill (or processor then strainer).  Yield will vary based on tomatoes.  Extra can be used in soup or frozen for next batch.

Ingredients for soup
1 T. olive oil
1/2 t. crushed red chili flakes
1 1/2 cups onions, chopped into 1/4 inch pieces
4 cloves garlic, crushed
1 bay leaf
2 c. roasted tomatoes (pureed)
1-28 oz. can whole peeled tomatoes (not in puree), broken into small (about 1/2'') pieces
1 qt. homemade chicken (or vegetable) broth
2 c. water
1 T. white wine vinegar
3-4 T. cornstarch
1/4 c. water
1/2 c. basil, chiffonade
1 1/2 c. raviolini

Directions for Soup
Heat oil in heavy bottomed dutch oven.  Add chili flakes, bay leaf, and onions.  Sauté until onions are softened, about 6 minutes.  Add garlic and cook for one minute.  Add roasted tomatoes, whole can of broken up tomatoes and juice, broth, and water.  Bring to a boil, lower heat, then simmer for 1 hour. After 1/2 hour, bring large pot of water to a boil.  Add 1 T. salt and cook raviolini until thoroughly done (not al dente).  Drain pasta.  Taste soup.  Add salt and pepper to taste.  Add vinegar.  Mix 3 T. cornstarch and water.  Add to soup.  Soup should thicken slightly, but not be thick. If needed, mix the remaining tablespoon of cornstarch with a few tablespoons of water and add to make the soup a bit more thick, depending on taste.  Add the raviolini to the soup along with the basil.  Serve and enjoy!