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Roasted Tomato Basil Soup
From Statesboro Market2Go
<p>This cozy soup recipe is perfect for a rainy day! Try pairing this recipe with some locally made bread or cheese straws. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.ambitiouskitchen.com (modified slightly) (Entered by Ariana Giddens)
FOR THE ROASTED TOMATOES:
3 pounds Tomatoes (cut in half) (roma or plum work best)
8 cloves Garlic (peeled)
3 tablespoons Olive oil
Salt & pepper
FOR THE CARAMELIZED ONIONS:
1/2 tablespoon Olive oil
2 Onions (thinly sliced)
FOR THE SOUP:
1/2 cup Fresh basil leaves
1/2 teaspoon Oregano (dried)
1 or 2 cups Water or vegetable broth
Salt & pepper to taste
OPTIONAL ADD INS INCLUDE:
1 or 2 tablespoons Butter
Bread (as a side, if desired)
Cheese straws (as a side, if desired)
Parmesan cheese (for garnish, if desired)
Step by Step Instructions
- Preheat your oven to 400 degrees. Place the tomatoes and garlic on a lined baking sheet. Drizzle them with the 3 tablespoons of olive oil and apply salt & pepper to taste. Roast for 40 to 45 minutes.
- Meanwhile, add the 1/2 tablespoon of olive oil to a pot over medium heat. Add the onion slices and stir to coat with olive oil. Cook them for 20 minutes, checking every 5 minutes and periodically stirring.
- Remove the tomatoes & garlic from the oven and allow to cool for 10 minutes. Place them into a food processor or blender and blend until smooth. Add the basil leaves & caramelized onions and blend again.
- Pour the tomato mixture into the pot and add the oregano, broth, salt, pepper, and any of the optional add ins you decide to use.
- Serve with bread or cheese straws and top with Parmesan cheese if desired.
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