Roasted Tomato Soup With Basil

Submitted by pamela t.

"From Taste of Home and so wonderful in the summer when tomato and basil are fresh from the garden."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 6

ingredients

• 3 1⁄2 lbs tomatoes
• 1 small onion
• 2 garlic cloves
• 2 tablespoons olive oil
• 2 tablespoons fresh thyme leaves
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 12 fresh basil leaves
• crouton

directions

1. Halve each tomato, cut out stem, peel garlic, peel onion and cut it in quarters.
2. Place tomatoes, garlic and onion in a greased 15"x10" x 1 "inch baking pan; drizzle with olive oil, sprinkle thyme on top, salt and pepper. Toss to coat.
3. Bake at 400°F for 25-30 minutes or until tender; stirring once. Cool slightly.
4. In a blender, process the tomato mixture and basil leaves in batches until blended. Transfer to a large saucepan and heat through. Garnish each bowl with salad croutons or extra basil leaves.

Reviews

[JackieOhNo!]

I had a ton of tomatoes and basil from the garden, and this was a wonderful way to use them up! I made this exactly as posted, although I did end up adding a bit more salt. I was surprised, though, that I only ended up with 4 cups or so. This is the perfect low-cal, low-carb, low-salt treat. Thanks for sharing. Made for Tazzy's Week 2 Football Pool win!