Roasted Tomato Basil Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 lbs grape tomatoes, jumbo or any other kind
• 1/2 cup fresh basil leaves, cleaned
• 1 small onion, chopped finely
• 2 tablespoons all-purpose flour
• 3 cloves garlic
• 8 ounces vegetable broth
• 1 cup milk
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon red pepper flakes
• salt and pepper
• extra virgin olive oil, for drizzling

Recipe

• 1 pre heat over to 350°f.
• 2 cut tomatoes in to halves (smaller pieces for larger tomatoes) and place on a baking sheet.
• 3 drizzle extra virgin olive oil on the tomatoes and sprinkle with salt and pepper.
• 4 add the whole garlic cloves to the tomatoes and bake in the oven for 45 min to 1 hr until tomatoes are tender and juicy.
• 5 remove the tomatoes and garlic and place in a blender and add basil leaves.
• 6 blend until smooth.
• 7 add extra virgin olive oil and butter to a soup pot and fry the chopped onions until translucent (a couple of minutes).
• 8 add red pepper flakes.
• 9 add flour to the onions and stir using a spatula or wooden spoon to make sure there are no lumps.
• 10 let cook for a minute until raw flour smell disappears.
• 11 add the vegetable broth, tomato basil paste and milk.
• 12 mix well and let it simmer for a few more minutes.
• 13 serve hot.