Roasted Tomato Basil Soup
- 6 pounds any variety tomatoes (as long as there are mostly red ones) cut up and seeded
- 2 large onions peeled and quartered
- 4 carrots peeled and cut up
- 10 – 12 cloves of garlic peeled and left whole
- 2 – 3 Tbsp extra virgin olive oil
- 1 Tbsp kosher salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1/3 to 1/2 cup fresh basil roughly chopped
- 1 quart chicken stock
Combine tomatoes, onions, carrots and garlic with the olive oil. Spread vegetables out on 2 cookie sheets covered with foil.
Season with kosher salt, black pepper, red pepper flakes.
Roast in oven at 400F for 45 minutes to 1 hour untill all vegetables are soft.
Place vegetables in blender with fresh basil (you may have to do this small amounts) and puree.
Add chicken stock to the blender and blend together.
Place in freezer containers and freeze for a cold winter night when you’re longing for the taste of summer!
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