Roasted Tomato Basil Soup
Roasted Tomato Soup with Fresh Basil
Nutrition Facts
6
113.17
45.84
5.38g
8.28%
0.73g
3.67%
0mg
0%
409.54mg
17.06%
717.15mg
20.49%
16.32g
5.44%
4.66g
18.65%
9.15g
3.06g
6.13%
45.70%
63.64%
5.68%
14.14%
7.82%
57.69%
9.28%
4.66%
7.85%
2.51%
14.69%
14.07%
8.99%
9.25%
5.00%
0.54%
9.02%
24.39%
Ingredients
- 12 Basil Leaves
- 2 tbsp Thyme
- 1 White Onion
- 3 1/2 lbs Tomatoes
- 1 tsp Salt
- 2 tbsp Olive Oil
- 2 cloves Garlic
- 1/4 tsp Black Pepper
(3 1/2 pounds of tomatoes is about 11 tomatoes. Onion should be small)
Halve tomatoes. Quarter onion. Peel and halve garlic.
Place the tomatoes, onion, and garlic in greased 15"x10"x1" baking pan. Drizzle with oil. Sprinkle with thyme, salt, and pepper; toss to coat. Bake at 400° F for 25-30 minutes or until tender, stirring once. Cool slightly.
In a blender, process tomato mixture and basil in batches until blended. Transfer to a large saucepan and heat through. Garnish each serving with croutons and additional basil if desired.
Halve tomatoes. Quarter onion. Peel and halve garlic.
Place the tomatoes, onion, and garlic in greased 15"x10"x1" baking pan. Drizzle with oil. Sprinkle with thyme, salt, and pepper; toss to coat. Bake at 400° F for 25-30 minutes or until tender, stirring once. Cool slightly.
In a blender, process tomato mixture and basil in batches until blended. Transfer to a large saucepan and heat through. Garnish each serving with croutons and additional basil if desired.