roasted garden tomato basil soup

Ingredients

• Servings: 8
• 8 tomatoes, cut into 8 wedges
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, chopped
• 3 sprigs fresh thyme, chopped
• salt and ground black pepper to taste
• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 zucchini, chopped
• 1 teaspoon red pepper flakes
• 1 teaspoon smoked paprika
• 1/2 teaspoon curry powder
• 3 sprigs fresh thyme, chopped
• 3 cups chicken broth
• 1 cup heavy whipping cream
• 1 cup chopped fresh basil

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs 35 mins

Ready Time: 3 hrs


• preheat 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.