Roasted Garden Tomato Basil Soup
Lay's garden tomato & basil.
Recipe Summary Roasted Garden Tomato Basil Soup
Beautiful soup fit for company. Serve with gourmet grilled cheese sandwiches; add bacon and 2 different cheeses to make them extra-special.Ingredients | Garden Tomato And Basil Lays8 tomatoes, cut into 8 wedges2 tablespoons extra-virgin olive oil2 cloves garlic, chopped3 sprigs fresh thyme, choppedsalt and ground black pepper to taste2 tablespoons extra-virgin olive oil1 onion, chopped2 stalks celery, chopped1 zucchini, chopped1 teaspoon red pepper flakes1 teaspoon smoked paprika½ teaspoon curry powder3 sprigs fresh thyme, chopped3 cups chicken broth1 cup heavy whipping cream1 cup chopped fresh basilDirectionsPreheat 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.Instead of an immersion blender, pour soup into a standard blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.Info | Garden Tomato And Basil Laysprep: 25 mins cook: 2 hrs 35 mins total: 3 hrs Servings: 8 Yield: 8 servings
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