Roasted Tomato Soup
This is my favorite soup ever. The fresh basil garnish adds amazing scent and flavor.
Serves 6
Ingredients:
-Olive oil cooking spray
-3 lbs. ripe tomatoes, cored, seeded and halved (8-10 medium-size)
-1 1/2 tsp. olive oil
-1 cup coarsely chopped red onion
-3 cloves of garlic, minced
-3 cups vegetable broth
-3 tbsp. shredded basil
-Salt and pepper to taste
Directions:
-Preheat the broiler. Coat a baking sheet with cooking spray and place the tomatoes on it, cut side down. Broil the tomatoes for 10-12 minutes, or until the skins are blistered and blackened. Let cool, then slip off the skins.
-Heat a medium-size saucepan, add the oil and the onions, and cook for 5 minutes. Add the garlic and cook for 2 minutes more, or until the onions are softened. In a food processor or a blender, combine the tomatoes and onions and process until smooth. Return the soup to the saucepan.
-Add the broth and bring to a boil. Reduce the heat to low and simmer the soup for 5 minutes. Remove the pan from the heat, and season with salt and pepper. Garnish soup with the freshly shredded basil.
