Monday, February 3, 2014

Roasted Tomato Basil Soup

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Serves 3-4


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)


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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