Roasted Tomato Basil Soup

1. 1

   Preheat oven to 400F.

2. 2

   Slice the fresh (not canned) tomatoes in half, throw into a large zip-top bag. Add 1/4 cup olive oil, garlic cloves, salt, pepper, sugar and crushed red pepper. Shake to cover them with the oil. Spread mixture onto a large baking sheet, making sure tomatoes are cut side up. Roast for 45 minutes.

3. 3

   In the meantime, add the remaining one tablespoon olive oil and the butter to a large Dutch oven or soup pot. Saute onions over medium heat until tender. Once they are tender, remove from the heat until the roasted veggies are ready.

4. 4

   Add roasted tomatoes and garlic (including all of the juices) to the pot. Add broth, basil, bouillon, thyme and the canned tomatoes.

5. 5

   Bring to a boil. Reduce heat and simmer for one hour.

6. 6

   Using an immersion blender, puree mixture until there are no large chunks of garlic or basil. Cook for an additional 20 minutes.

7. 7

   Check seasonings, adding more salt, pepper, or sugar as necessary.

8. 8

   Serve garnished with your favorite Italian cheese!

9. 9

   Enjoy!

* Per serving · 4 servings · Values may vary.