Roasted Garden Tomato Basil Soup
Roasted Garden Tomato Basil Soup might be just the soup you are searching for. This recipe serves 8. One serving contains 176 calories, 3g of protein, and 15g of fat. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes roughly 3 hours. If you have onion, zucchini, salt and ground pepper, and a few other ingredients on hand, you can make it. It is perfect for Autumn.
Instructions
Preheat oven to 325 degrees F (165 degrees C).
Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil.
Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
Bake in preheated oven until very tender and browned, about 2 hours.
Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.