Roasted Tomato Basil Soup Recipe

Ingredients

• 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
• 0.5 teaspoon curry powder
• 3 sprigs fresh thyme, chopped
• 3 cups chicken broth
• 1 cup heavy whipping cream
• 1 cup chopped fresh basil

Instructions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Arrange tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Add garlic and 3 sprigs of chopped thyme, then toss. Season generously with salt and black pepper.
3. Bake in the preheated oven until the tomatoes are very tender and browned, approximately 2 hours.
4. Heat the remaining 2 tablespoons of 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, then add the remaining 3 sprigs of chopped thyme. Stir in the roasted tomatoes along with any accumulated liquid from the baking sheet. Cook and stir for an additional 5 minutes, then pour chicken broth into the tomato mixture. Simmer for 20 minutes to allow flavors to meld.
5. Blend with an immersion blender until you achieve your desired consistency. Stir in cream and fresh basil just before serving for a flavorful finish.

Nutrition

• Calories: 202 kcal
• Fat Content: 18 g
• Fiber Content: 3 g
• Sugar Content: 5 g
• Sodium Content: 29 mg
• Protein Content: 3 g
• Cholesterol Content: 41 mg
• Carbohydrate Content: 9 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g