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September 25, 2009

Roasted Tomato Basil Soup

roasted tomato basil soupTomatoes make a good “soup combination” with basil. For this meal please use only fresh basil because dried one will not do.


  • 3 lbs. red ripe tomatoes
  • olive oil cooking spray
  • 1 1/2 tsp. ground pepper
  • 2 tsp. kosher salt
  • 2 tb. olive oil
  • 1 cup onion
  • 6 garlic cloves (minced)
  • 1- 28 oz. can of tomatoes
  • 4 cups fresh basil (you can use less if you don’t have enough at hand or more if you like)
  • 1 quart (4 cups) chicken stock

Preheat oven to 400 F. Spray a large cooking sheet pan with olive oil spray. Cut tomatoes into wedges. Add salt and pepper and roast for 45 minutes.

In 8 quart stock pot on medium, saute 2 tb. olive oil, onion and garlic until brown. Then, add canned tomatoes, basil and stock. When roasted tomatoes are done, add them, and bring to a boil. Once boiling, reduce temp and simmer uncovered for 40 minutes.

Pulse in food processor in batches. Add salt and sugar substitutes to taste.

Makes 8 servings.


Vegetarian Recipes

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