- 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
- 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.
03/29/2018
recipepes.com
Roasted Garden Tomato Basil Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
