Roasted Tomato Soup with Fresh Basil
By á-2421
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Ingredients
- 3 ½ lbs. Tomatoes (about 11 medium), halved
- 1 small onion, quartered
- 2 garlic cloves, peeled and halved
- 2 T olive oil
- 2 T fresh thyme leaves
- 1 tsp salt
- ¼ tsp pepper
- 12 fresh basil leaves
- Salad croutons and additional fresh basil leaves, optional
Details
Preparation
Step 1
Place tomatoes, onion and garlic in greased 15” x 10” x 1” baking pan, drizzle with oil. Sprinkle with thyme, salt and pepper, toss to coat. Bake at 400 for 25-30 minutes or until tender, stirring once. Cool slightly. In a blender, process tomato mixture and basil in batches until blended. Transfer to a large saucepan and heat through. Garnish each serving with croutons and additional basil if desired.
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