Roasted Garden Tomato Basil Soup
Roasted Garden Tomato Basil Soup might be just the soup you are searching for. One portion of this dish contains around 3g of protein, 15g of fat, and a total of 176 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. It is a good option if you're following a gluten free, primal, and vegetarian diet. If you have basil, pepper flakes, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 3 hours. It can be enjoyed any time, but it is especially good 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.