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Roasted Tomato Basil Soup Recipe

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This recipe for Roasted Tomato Basil Soup, by , is from Friends & Family Favorites, 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:  
Kellie Cole

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lbs Roma tomatoes (cut in half lengthwise)
Salt & pepper to taste (for seasoning tomatoes)
4 T olive oil
1 med onion, chopped
4 cloves garlic
1 dash red pepper flakes
1 c freshly chopped basil
1 (15 oz) can diced tomatoes
4 c vegetable broth (or chicken broth)
Salt & pepper to taste

Directions:
Directions:
Preheat oven to 400. Spread the tomatoes on a baking sheet and drizzle with 2 T of olive oil. Season with salt and pepper and roast for about 45 minutes. In a large stockpot, heat the other 2 T 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. Use and immersion blender to puree the soup int he 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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