Roasted Tomato Soup with Fresh Basil |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that indicates it's fresh and homemade. Ingredients:
3-1/2 pounds tomatoes (about 11 medium), halved |
1 small onion, quartered |
2 garlic cloves, peeled and halved |
2 tablespoons olive oil |
2 tablespoons fresh thyme leaves |
1 teaspoon salt |
1/4 teaspoon pepper |
12 fresh basil leaves |
salad croutons and julienned fresh basil leaves, optional |
julienned fresh basil, optional |
Directions:
1. Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast 25-30 minutes or until tender, stirring once. Cool slightly.
2. Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with julienned basil. Yield: 6 servings.
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