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Ingredients
- 8 Roma tomatoes, halved and seeded
- 2 red peppers, quartered and seeded
- 1 medium onion, quartered
- 8 cloves garlic
- 2 tsp chopped fresh thyme
- 4 tbsp. olive oil - divided
- 2 tbsp. balsamic vinegar
- Kosher salt and fresh ground pepper
- 1 (6oz) can tomato paste
- 6 cups vegetable stock
- 1/4 cup loosely packed chiffonade basil leaves
- Equipment: blender
Details
Preparation
Step 1
Preheat oven to 400
On a sheet pan gently toss together the tomatoes, peppers, onion, garlic, thyme, 2 tbsp. olive oil, vinegar, salt and pepper. Arrange skin side up and bake until lightly charred, 45-50 minutes.
In a soup pot warm the remaining 2 tbsp. of olie oil over med-high heat. Stir in stock, cover, and bring to a boil. Reduce heat to low and simmer for 20 minutes. Transfer the soup to a blender and pulse in small batches that only go 1/3 way up blender. Start slow and increase speed to blend well. Return it to the soup pot.
Heat the soup through and garnish with basil
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