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Recipes - Roasted Tomato Basil Soup

Recipe Name

Roasted Tomato Basil Soup

Submitted by Guest
Recipe Description As featured on Annie's Eats blog.
Quantity 10 Quantity Unit cups Servings  
Prep Time (minutes) 20 Cook Time (minutes) 95 Ready In (minutes) 115
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
6
large whole (3" dia)Tomatoes (seeded)
1/2
can (28 fl oz)tomatoes canned,crushed w/ basil
3
tablespoonsolive oil
1
tablespoonbutter
1
1/8
largeOnion, chopped
3
clovegarlic minced
12
tablespoonsbasil, fresh
1
tablespoonthyme, fresh, minced
2
cupschicken broth (10.5 ounce can)
Steps
Sequence Step
1Preheat the oven to 400˚ F. Combine the tomato halves, ¼ cup of olive oil, salt and pepper in a large bowl; toss well to combine. Spread the tomato halves out on a large baking sheet. Roast the tomatoes for 45 minutes. In a large stockpot or Dutch oven over medium heat, combine the remaining 2 tablespoons of olive oil with the butter and heat until the butter is melted. Add the onions, garlic and red pepper flakes to the pot and cook, stirring occasionally, until slightly soften, about 7-10 minutes. Add in the canned tomatoes, roasted tomatoes, basil, thyme and chicken stock. Bring the mixture to a boil. Lower the heat and simmer, uncovered, 40 minutes. Use an immersion blender to puree the soup until completely smooth. (Alternatively, you can use a blender or food processor. If you do, be sure to vent the steam and be very careful not to spill the hot liquid!)






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