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Tomato Basil Soup Recipe


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     Tomato Basil Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   1/2 dutch oven
Preptime   2 hours

2.5 lbs Roma tomatoes, cut in half lengthwise
4 Tablespoons olive oil
Salt & Pepper to taste both tomatoes & soup
1 medium onion, chopped
4 cloves garlic, pressed
Dash of red pepper flakes
1 cup fresh chopped basil
1 (15 ounce) can diced tomatoes
4 cups vegetable broth (I have used chicken)
1 green and red pepper, cut in half and remove seeds
1 jalapeno pepper (or more for taste), cut in half & remove seeds

Preheat oven to 400. Spread tomatoes, red, green and jalapeno pepper on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes. In a large stockpot, heat the other 2 T of olive oil over medium heat. Add the onion and cook until tender about 2-3 minutes. Stir in garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil and vegetable broth. Stir in the oven roasted tomatoes and peppers, which have had the skins removed. Cook for another 30 minutes over medium- low heat. Use an immersion blender or food processor to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper to taste. Serve warm.
Serving Suggestions
Serve with croutons, sour cream, cheese

Originally Submitted

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