Roasted Garlic and Basil Tomato Soup
By danaheller
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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.
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