Friday, June 28, 2013

Pureed Rosted Tomato Basil Soup

Now here is the loveliest of soups especially with the addition of some fragrant basil.  I made this the other day because I was craving a healthy but comforting soup and got the idea from a Soup Sisters event I went to a few days prior.  It's super easy and my son absolutely loved it. 

Roast Tomatoes:

Cut 12-16 Roma tomatoes in half and put on a baking sheet facing up.  Cover all the tomatoes in at least 1/4 cup of olive oil and salt liberally.  Put into the oven at 400 degrees for about 40 minutes but keep an eye on them because you don't want them burnt but just nicely caramelized and roasted.

Saute:

Dice and saute 1/2 large onion in a medium sized pot then add 2 cloves of chopped or minced garlic.  Saute just until transparent.

Add: 1 1/2-2 cartons of vegetable or chicken broth to onions 1 large can of diced tomatoes and when the roasted tomatoes are done add those too with all of the juices..

Herbs and Seasonings:  Add one cup or more of fresh basil without the stems and 1/4 cup of fresh Thyme.  Season well with salt and add about 1/2 tsp. of pepper.  Make sure you taste while seasoning.

Let soup simmer with all of the ingredients for 40 minutes, turn off the stove and let the soup cool down.  Get out your mixer or your blender and puree soup and serve.

Very very yum!