Recipe – Tomato Basil Soup

I had the most amazing tomato basil soup at a little neighborhood Tapas restaurant.  It was so fresh, full of incredible flavor and not at all creamy.  When I saw these beautiful tomatoes and fresh locally grown basil at Central Market I became inspired to re-create the soup.  It turned out absolutely delicious, one of the most flavorful and fresh tomato basil soups I have had.

Ingredients

• 1 ½ pound fresh plum tomatoes – cut in half
• 2 tablespoons olive oil
• 1 cup chopped yellow onion – about 1 large onion
• 4 garlic cloves minced
• 1 teaspoon crushed red pepper flakes
• 14 oz. can plum tomatoes (with the juices) – I like San Marzano
• 2 cups fresh basil leaves
• 1 teaspoon fresh thyme leaves
• 2 cups low sodium organic chicken stock
• Salt + pepper

Directions

• Preheat the oven to 400 degrees
• Toss together the tomatoes, 1 tablespoon olive oil and salt and pepper
• Spread tomatoes in a single layer on baking sheet and bake for 45 minutes
• In a large stockpot sauté the onions, garlic and red pepper flakes with 1 tablespoon of olive oil over medium/high heat  for about 10 minutes – until the onions start to brown
• Add the canned tomatoes, basil, thyme and chicken stock
• Add the oven roasted tomatoes
• Salt and pepper to your liking
• Bring to a boil and simmer for 45 minutes
• Mix with an immersion blender

Makes 4 servings

Nutrition (per serving)

Calories 140, Fat 7.5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium varies, Carbohydrates 11 g, Fiber 4 g, Sugar 7 g, Protein 4 g