Roasted Tomato Soup

By No1momto_3

Ingredients

• 8 roma tomatoes, halved and seeded
• 8 garlic cloves
• 2 red bell peppers, cut into quarters
• 1 onion, quartered
• 2 to 3 sprigs thyme
• salt and papper
• 2 TBS balsamic vinegar
• 4 TBS olive oil, divided
• 6 oz tomato paste
• 6 cups chicken stock
• 1/4 cup fresh basil leaves

Preparation

Step 1

toss veges and thyme with 2 TBS olive oil. Season with salt and pepper. Spread on cookie sheet with skin side up. Roast 45 to 50 minutes at 400 degrees. Remove thyme sprigs.
Meanwhile in stockpot heat olive oil and chicken stock. Add roasted veges with juices. Heat thru. Blend until smooth with an immersion blender. Salt and pepper to taste.
garnish with basil leaves.