Roasted Tomato Soup With Basil |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
3 1/2 lbs tomatoes |
1 small onion |
2 garlic cloves |
2 tablespoons olive oil |
2 tablespoons fresh thyme leaves |
1 teaspoon salt |
1/2 teaspoon pepper |
12 fresh basil leaves |
crouton |
Directions:
1. Halve each tomato, cut out stem, peel garlic, peel onion and cut it in quarters.
2. Place tomatoes, garlic and onion in a greased 15 x10 x 1 inch baking pan; drizzle with olive oil, sprinkle thyme on top, salt and pepper. Toss to coat.
3. Bake at 400°F for 25-30 minutes or until tender; stirring once. Cool slightly.
4. In a blender, process the tomato mixture and basil leaves in batches until blended. Transfer to a large saucepan and heat through. Garnish each bowl with salad croutons or extra basil leaves.
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