Roasted Tomato Soup with Fresh Basil

By á-2421

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

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.