Roasted Garden Tomato Basil Soup recipe
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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 ½ teaspoon curry powder 3 sprigs fresh thyme, chopped 3 cups chicken broth 1 cup heavy whipping cream 1 cup chopped fresh basil
Nutrition Info
- 201.6 caloriescarbohydrate: 9 gcholesterol: 40.8 mgfat: 18.2 gfiber: 2.5 gprotein: 2.5 gsaturatedFat: 7.9 gservingSize: -sodium: 29.1 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Roasted Garden Tomato Basil Soup
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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.
Bake in preheated oven until very tender and browned, about 2 hours.
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.
Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.