Roasted Garden Tomato Basil Soup


07 Apr 2016
Posted By   Alice Whitlock

8 tomatoes, cut into 8 wedges, 2 tablespoons extra-virgin olive oil, 2 cloves garlic, chopped, 3 sprigs fresh thyme, chopped, salt and ground black pepper to taste, 2 tablespoons extra-virgin olive oil, 1 onion, chopped, 2 stalks celery, chopped, 1 zucchini, chopped, 1 teaspoon red pepper flakes, 1 teaspoon smoked paprika, 1/2 teaspoon curry powder, 3 sprigs fresh thyme, chopped, 3 cups chicken broth, 1 cup heavy whipping cream, 1 cup chopped fresh basil

Cooking Instructions
1- Preheat oven to 325 degrees F (165 degrees C). 2- Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. 3- Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper. 4- Bake in preheated oven until very tender and browned, about 2 hours. 5- 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. 6- Stir in red pepper flakes, paprika, and curry powder. 7- Season with salt and black pepper and add remaining 3 sprigs chopped thyme. 8- Stir in roasted tomatoes along with any liquid from the baking sheet. 9- Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes. 10- Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.