With the abundance of summer vegetables, especially tomatoes, we can’t get enough. We love most vegetables, but I always think of my roasted tomato-basil soup even in the summer.
Tomato Basil Soup
2 pounds on the vine tomatoes
4 tablespoons olive oil
5 cloves of garlic – chopped
4 cups of chicken or vegetable stock
1 Medium onion – chopped
1 cup of fresh basil leaves – chopped
¼ teaspoon red pepper flakes
1 tablespoon butter
2 15oz. cans of fire-roasted tomatoes
Salt and pepper to taste
Preheat oven to 400 degrees. Place tomatoes on a baking sheet with a rim. Drizzle with olive oil and salt and pepper. Roast for 45 minutes. In a stock pot add the 2 tablespoons olive oil. Add butter, chopped garlic, onion, and red pepper flakes. Stir and saute until tender, about 7 minutes. Add remaining ingredients, including oven-roasted tomatoes and any liquid in the pan. Cook uncovered, for an hour. Use an immersion blender or regular blender to puree soup to desired consistency. Enjoy!
