ROASTED TOMATO SOUP WITH FRESH BASIL

Author: Karen Schluter

Ingredients
3-1/2 lbs tomatoes (about 11 medium), halved
1 small onion, quartered
2 garlic cloves, peeled and halved
2 Tbsp sunflower oil
2 Tbsp fresh thyme leaves
1 tsp salt
1/4 tsp pepper
12 fresh basil leaves

Directions
Place the tomatoes, onion and garlic in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Bake at 400F for 25-30 min. or until tender, stirring once. Cool slightly.

In a blender, process tomato mixture and basil in batches until just blended but still a bit chunky. Transfer to a large saucepan and heat through. (Could also be served cold, like Gazpacho.)

adapted from Taste of Home Magazine - June/July 2009
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