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Roasted tomato soup Recipe

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This recipe for Roasted tomato soup, by , is from Bob and Kat's cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
KATHLEEN RIES

Category:
Category:

Ingredients:  
Ingredients:  
Roasted Tomato Basil Soup
Ingredients
2 1/2 pounds Roma tomatoes cut in half lengthwise
4 tablespoons olive oil divided
Salt and pepper to taste, for seasoning tomatoes
1 medium onion chopped
4 cloves of garlic minced
Dash of red pepper flakes
1 cup freshly chopped basil
1 15 ounce can diced tomatoes
4 cups vegetable broth you can use chicken broth
Salt and pepper to taste

Directions:
Directions:

1. Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 olive oil. Season with salt and pepper and roast for about 45 minutes.
2. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.
3. Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.
Note-be careful when transferring the soup to a blender or food processor. You may want to wait until it is at room temperature to blend.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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