Healthy Roasted Tomato Basil Soup

• Gluten free
• Paleo

• Produce

  • 3 cups Basil, fresh packed leaves
  • 4 Garlic cloves
  • 2 lb Roma tomatoes, Ripe
  • 1 tbsp Thyme, fresh leaves
  • 2 14-ounce cans Tomatoes
  • 1 White onion, large

• Canned Goods

  • 1 qt Chicken stock

• Baking & Spices

  • 1 Amount of freshly ground black pepper, Generous
  • 1/2 tbsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Scant 1/4 cup olive oil plus

• Dairy

  • 2 tbsp Butter, unsalted

Found on hellotofit.com

Description

Ingredients

• 2 lb ripe roma tomatoes, halved
• scant 1/4 cup olive oil plus two tablespoons
• 1/2 tablespoon Kosher salt
• Generous amount of freshly ground black pepper
• 1 large white onion, diced
• 4 garlic cloves, minced
• 2 tablespoons unsalted butter
• 2 14-ounce cans diced tomatoes
• 3 cups fresh basil leaves, packed
• 1 tablespoon fresh thyme leaves, leaves stripped from stem and chopped
• 1 quart chicken stock
• 2 lb ripe roma tomatoes, halved
• scant 1/4 cup olive oil plus two tablespoons
• 1/2 tablespoon Kosher salt
• Generous amount of freshly ground black pepper
• 1 large white onion, diced
• 4 garlic cloves, minced
• 2 tablespoons unsalted butter
• 2 14-ounce cans diced tomatoes
• 3 cups fresh basil leaves, packed
• 1 tablespoon fresh thyme leaves, leaves stripped from stem and chopped
• 1 quart chicken stock

Directions

• Preheat oven to 400 degrees F. Toss together tomatoes, 1/4 cup olive oil, salt, and pepper. Spread tomatoes evenly in a single layer on a baking sheet. Roast for 45 minutes. In an 8-quart stockpot over medium heat, saute onions and garlic with 2 tablespoons olive oil, and butter for about 5-7 minutes, until onions are soft and fragrant . To the pot, add canned tomatoes, basil, thyme, and chicken stock. Add oven-roasted tomatoes. Bring soup mixture to a boil and simmer, uncovered, approximately 30-40 minutes until soup thickens and has slightly reduced. With a handheld immersion blender, carefully and slowly blend soup. It may be necessary to pause and stir by hand to remove bubbles. Blend with immersion blender until desired consistency. Season to taste with salt and pepper. Serve hot.
• Preheat oven to 400 degrees F. Toss together tomatoes, 1/4 cup olive oil, salt, and pepper. Spread tomatoes evenly in a single layer on a baking sheet. Roast for 45 minutes.
• In an 8-quart stockpot over medium heat, saute onions and garlic with 2 tablespoons olive oil, and butter for about 5-7 minutes, until onions are soft and fragrant .
• To the pot, add canned tomatoes, basil, thyme, and chicken stock. Add oven-roasted tomatoes. Bring soup mixture to a boil and simmer, uncovered, approximately 30-40 minutes until soup thickens and has slightly reduced.
• With a handheld immersion blender, carefully and slowly blend soup. It may be necessary to pause and stir by hand to remove bubbles. Blend with immersion blender until desired consistency.
• Season to taste with salt and pepper. Serve hot.
• Preheat oven to 400 degrees F. Toss together tomatoes, 1/4 cup olive oil, salt, and pepper. Spread tomatoes evenly in a single layer on a baking sheet. Roast for 45 minutes.
• In an 8-quart stockpot over medium heat, saute onions and garlic with 2 tablespoons olive oil, and butter for about 5-7 minutes, until onions are soft and fragrant .
• To the pot, add canned tomatoes, basil, thyme, and chicken stock. Add oven-roasted tomatoes. Bring soup mixture to a boil and simmer, uncovered, approximately 30-40 minutes until soup thickens and has slightly reduced.
• With a handheld immersion blender, carefully and slowly blend soup. It may be necessary to pause and stir by hand to remove bubbles. Blend with immersion blender until desired consistency.
• Season to taste with salt and pepper. Serve hot.
• Preheat oven to 400 degrees F. Toss together tomatoes, 1/4 cup olive oil, salt, and pepper. Spread tomatoes evenly in a single layer on a baking sheet. Roast for 45 minutes. In an 8-quart stockpot over medium heat, saute onions and garlic with 2 tablespoons olive oil, and butter for about 5-7 minutes, until onions are soft and fragrant . To the pot, add canned tomatoes, basil, thyme, and chicken stock. Add oven-roasted tomatoes. Bring soup mixture to a boil and simmer, uncovered, approximately 30-40 minutes until soup thickens and has slightly reduced. With a handheld immersion blender, carefully and slowly blend soup. It may be necessary to pause and stir by hand to remove bubbles. Blend with immersion blender until desired consistency. Season to taste with salt and pepper. Serve hot.
• Preheat oven to 400 degrees F. Toss together tomatoes, 1/4 cup olive oil, salt, and pepper. Spread tomatoes evenly in a single layer on a baking sheet. Roast for 45 minutes.
• In an 8-quart stockpot over medium heat, saute onions and garlic with 2 tablespoons olive oil, and butter for about 5-7 minutes, until onions are soft and fragrant .
• To the pot, add canned tomatoes, basil, thyme, and chicken stock. Add oven-roasted tomatoes. Bring soup mixture to a boil and simmer, uncovered, approximately 30-40 minutes until soup thickens and has slightly reduced.
• With a handheld immersion blender, carefully and slowly blend soup. It may be necessary to pause and stir by hand to remove bubbles. Blend with immersion blender until desired consistency.
• Season to taste with salt and pepper. Serve hot.