Roasted Tomato Basil Soup

Author Notes

Ingredients

2 pounds fresh vine tomatoes

1 Carrot Peeled and sliced

1 Canned Tomatoes Puree

3 cloves garlic, peeled

1 yellow onion, chopped

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper

1-quart chicken (or) vegetable stock

1/2 cup chopped fresh basil leaves,

Italian seasoning.


Directions

Preheat oven to 400 degrees F.
Wash, core, and cut the tomatoes into halves. Spread the tomatoes, Carrot, and garlic onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 15 minutes, or until caramelized.
Remove roasted tomatoes, carrot and garlic from the oven and transfer to a food processor and blend as a smooth paste. In a Pot add 2 tablespoons of olive oil and chopped onions. Saute the onions till it turns golden brown. Add blended tomato paste and canned tomato puree, chopped basil leaves,italian seasoning,salt and pepper. Add 3/4 of the chicken (or) vegetable stock. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Using an immersion blender to puree the soup until smooth. Return soup to low heat, and adjust consistency with additional water if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with basil leaves and serve.

Recipe Link... https://youtu.be/tFhvf... deviskitchenrecipes —Deviskitchenrecipes