Soup · Uncategorized

Roasted Tomato Basil Soup

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Serves 3-4

Ingredients

1 heaping cup of grape tomatoes

Olive oil

Salt and Pepper

2 Tbsp live oil

1/2 large onion, diced

Pinch of salt

3 large garlic cloves

1 tsp dried thyme

1 28oz can whole plum tomatoes

2-3 cups vegetable broth

1 cup fresh basil leaves (or about a handful)

Salt and pepper to taste

Crushed red pepper for heat (optional)

Method

Pre-heat oven to 400 degrees.

Toss grapes tomatoes with olive oil, salt and pepper.  Add to parchment lined baking sheet and bake for 20-25 minutes.

While tomatoes are in the oven, add olive oil to saucepan and heat over medium-low.  Add onion and pinch of salt and cook 3-4 minutes.  Add garlic and thyme; cook 2 minutes.

Add whole can of tomatoes with juice, 2 cups of the broth and basil. Break up the tomatoes slightly with a wooden spoon.  Bring to a boil then reduce to low and simmer uncovered for 25 minutes.

Let cool slightly and add to a blender along with roasted tomatoes.  Puree, add more broth if you like a thinner consistency.  Transfer back to pot and season with salt, black pepper, crushed red pepper to taste.

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