Tomato Basil Soup

By ClaudiaJan

Ingredients

• 1 pound fresh tomatoes (heirloom is best when in season...otherwise, I combine vine ripe and plum)
• 2 tablespoons extra virgin olive oil, divided
• 1 carrot, diced
• 1 stalk celery, diced
• 2 garlic cloves, minced
• 2 medium shallots, chopped
• 1/4 cup chopped fresh basil
• Dash of cayenne pepper
• 1 Bay leaf
• 1/2 teaspoon Kosher or sea salt
• 2 cups vegetable broth, low-sodium

Preparation

Step 1

Preheat oven to 400°.

Slice tomatoes in half; place on foil-lined cookie sheet. Drizzle 1 tablespoon of oil over tomatoes. Slightly fold the edges of the foil in toward the tomatoes to capture any juice. Roast tomatoes 20 minutes.
In the meantime, in a small skillet on medium-low heat, saute diced carrot and celery in the remaining 1 tablespoon of oil until tender, 10–15 minutes. Add garlic and shallots; turn heat to low and continue to sauté another 4 minutes.

Read more at http://skinnyms.com/tomato-basil-soup/#hljyxH8EBJurPb8E.99