Serves: 3-4
Ingredients
Roasted Tomatoes
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1
cup (heaping) grape tomatoes
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olive oil
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salt and pepper
Soup
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2
tablespoons olive oil
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1/2
medium-large onion
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1
pinch salt
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3
large garlic cloves
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1
teaspoon dried thyme
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1
28oz. can whole plum tomatoes
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2-3
cups vegetable broth
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1
cup fresh basil leaves
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salt and pepper to taste
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crushed red pepper flakes (optional)
Directions
- Pre-heat oven to 400 degrees.
- Toss grapes tomatoes with olive oil, salt and pepper. Add to parchment lined baking sheet and bake for 20-25 minutes.
- While tomatoes are in the oven, add olive oil to saucepan and heat over medium-low. Add onion and pinch of salt and cook 3-4 minutes. Add garlic and thyme; cook 2 minutes.
- Add whole can of tomatoes with juice, 2 cups of the broth and basil. Break up the tomatoes slightly with a wooden spoon. Bring to a boil then reduce to low and simmer uncovered for 25 minutes.
- Let cool slightly and add to a blender along with roasted tomatoes. Puree, add more broth if you like a thinner consistency. Transfer back to pot and season with salt, black pepper, crushed red pepper to taste.
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