Sunday Soup

Tomato Basil Summer Soup

20 plum tomatoes, sliced in half

3 cups vegetable or chicken broth

7 to 8 garlic cloves, chopped

1/3 cup yellow onion, chopped

1/3 cup fresh basil, chopped

4 Tbs olive oil

salt and pepper to taste

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Pre-heat oven to 375°F. Arrange the sliced tomatoes, 3 cloves of chopped garlic, 2 Tbs olive oil, salt and pepper on a sheet pan. Roast in the oven on 375°F until caramelized, turning a few times (about 40 minutes).

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While the tomatoes are roasting grab a pot or dutch oven and sauté the rest of the chopped garlic, onion, fresh basil, salt and pepper in 2Tbs olive oil until the onion is translucent. Add the vegetable broth and set on simmer.

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When the tomatoes are done remove from the oven and let them cool slightly. Carefully remove most of the skins and discard them. Transfer the tomatoes to the dutch oven and turn the heat up to medium high bringing it to a boil. Boil for 2 minutes and turn heat back down. Cover and simmer about 10 minutes.

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Carefully transfer the soup to your blender and blend until smooth. Bring the soup back to the dutch oven and simmer another 15 minutes adding additional salt, pepper and the rest of the fresh basil to your desired taste.

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Soup serves 4 to 6. Prep time 15 minutes. Cooking time 1 hr 10 minutes.