Roasted Garlic and Basil Tomato Soup

By danaheller

Ingredients

• 3 large garlic cloves, slightly flattened
• 1 large spring onion bulb, halved
• 1 tablespoon olive oil
• 2 cups peeled and chopped tomatoes with their juice
• 1 1/4 cups reduced-sodium chicken broth, divided
• 1/2 teaspoon hot sauce
• 1/2 teaspoon balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Pinch of ground red pepper
• 1 1/2 tablespoons minced fresh basil

Details

Servings 2

Preparation

Step 1

Preheat oven to 425 degrees. In a shallow dish, drizzle garlic and spring onion with olive oil and bake for 12 to 15 minutes or until golden, stirring every 5 minutes to prevent burning. Set aside to cool.

In a food processor or blender, puree garlic, spring onion, tomatoes, 3/4 cup chicken broth, hot sauce, balsamic vinegar, salt and black and red pepper until smooth, stopping to scrape down sides. Cook tomato mixture and remaining broth in a medium saucepan over medium heat 5 minutes or until thoroughly heated. Stir in basil and serve immediately.