Roasted Tomato Soup With Garlic

From Vegetarian Times November/December 2006

• Ready In: 41 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 6  garlic cloves, minced
• 3 (15 ounce) cans diced fire-roasted tomatoes
• 6  cups  low sodium vegetable broth
• 6  tablespoons  chopped fresh basil
•  salt and pepper

Directions

1. In a large skillet, heat oil over medium heat.
2. Add garlic, stir and cook until fragrant - about 1 minute.
3. Add tomatoes and broth.
4. Bring to a boil, reduce heat and simmer about 25 minutes, or until soup thickens slightly.
5. Stir in basil and season with salt and pepper to taste.
6. This soup can also be blended with an immersion blender after cooking, if you prefer a smoother soup.