Roasted Garden Tomato Basil Soup |
|
 |
Prep Time: 25 Minutes Cook Time: 155 Minutes |
Ready In: 180 Minutes Servings: 8 |
|
Beautiful soup fit for company. Serve with gourmet grilled cheese sandwiches; add bacon and 2 different cheeses to make them extra-special. Ingredients:
8 tomatoes, cut into 8 wedges |
2 tablespoons extra-virgin olive oil |
2 cloves garlic, chopped |
3 sprigs fresh thyme, chopped |
salt and ground black pepper to taste |
2 tablespoons extra-virgin olive oil |
1 onion, chopped |
2 stalks celery, chopped |
1 zucchini, chopped |
1 teaspoon red pepper flakes |
1 teaspoon smoked paprika |
1/2 teaspoon curry powder |
3 sprigs fresh thyme, chopped |
3 cups chicken broth |
1 cup heavy whipping cream |
1 cup chopped fresh basil |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
3. Bake in preheated oven until very tender and browned, about 2 hours.
4. Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
5. Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.
|
|