Roasted Tomato Soup with Fresh Basil for 2 |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Here's a delicious way to use up an abundance of fresh garden tomatoes. The thyme makes it taste extra fresh.Marie T Forte, Raritan, New Jersey Ingredients:
1-1/4 pounds tomatoes (about 4 medium), halved |
1 small onion, quartered |
1 garlic clove, peeled and halved |
1 tablespoon olive oil |
1 tablespoon minced fresh thyme |
1/2 teaspoon salt |
1/8 teaspoon pepper |
4 fresh basil leaves |
salad croutons and additional fresh basil leaves, optional |
Directions:
1. Place the tomatoes, onion and garlic in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly.
2. In a blender, process tomato mixture and basil leaves until blended. Transfer to a large saucepan and heat through. Garnish each serving with croutons and additional basil if desired. Yield: 2 servings.
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