Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Ingredients

1. 2 1/2 pounds Roma tomatoes cut in half lengthwise
2. 4 tablespoons olive oil divided
3. Salt and pepper to taste, for seasoning tomatoes
4. 1 medium onion chopped
5. 4 cloves of garlic minced
6. Dash of red pepper flakes
7. 1 cup freshly chopped basil
8. 1 15 ounce can diced tomatoes
9. 4 cups vegetable broth you can use chicken broth
10. Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.
2.  In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.
3.  Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.
4. Note-be careful when transferring the soup to a blender or food processor. You may want to wait until it is at room temperature to blend.

Original Article Click Here