Tomato Basil Soup
4 Tbsp. olive oil
10 Roma tomatoes, halved
1 cup white onion, thinly sliced
3 cloves garlic, minced
1 Tbsp. fresh thyme leaves
1 tsp. sugar
½ cup fresh basil leaves, chiffonade
3 cups chicken broth
1 tsp. salt
½ tsp. pepper
Preheat oven to 425 degrees F. Combine tomatoes, onion and garlic in a mixing bowl and toss in olive oil to coat. Line a baking sheet with foil. Place tomato mixture on baking sheet in a single layer. Sprinkle with sugar, salt and pepper, basil leaves and thyme leaves, making sure to evenly cover the vegetables. Roast for 20-25 minutes until caramelized. Carefully pour the roasted vegetables into a blender and puree. Add chicken stock, a little at a time, to the blender and continue to puree until smooth. Add more salt and pepper, to taste.
10 Roma tomatoes, halved
1 cup white onion, thinly sliced
3 cloves garlic, minced
1 Tbsp. fresh thyme leaves
1 tsp. sugar
½ cup fresh basil leaves, chiffonade
3 cups chicken broth
1 tsp. salt
½ tsp. pepper
Preheat oven to 425 degrees F. Combine tomatoes, onion and garlic in a mixing bowl and toss in olive oil to coat. Line a baking sheet with foil. Place tomato mixture on baking sheet in a single layer. Sprinkle with sugar, salt and pepper, basil leaves and thyme leaves, making sure to evenly cover the vegetables. Roast for 20-25 minutes until caramelized. Carefully pour the roasted vegetables into a blender and puree. Add chicken stock, a little at a time, to the blender and continue to puree until smooth. Add more salt and pepper, to taste.