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RUSTIC ROASTED TOMATO BASIL SOUP

Active Time : 30 minutes
Total Time : 1 hour
Serves : 6 servings
INGREDIENTS
  • 2 tablespoons organic extra virgin olive oil
  • 1 cup chopped yellow onion
  • 2 tablespoons chopped garlic
  • 1/2 cup dry white wine
  • 3-4 cups puréed roasted tomatoes
  • 1 32 ounce container organic low sodium chicken broth
  • 1/3 cup chopped organic fresh basil leaves
  • 1 tablespoon organic balsamic vinegar
DIRECTIONS

In large saucepan or Dutch oven, heat oil over medium-high heat. Add onions and sauté until golden (about 8-10 minutes). Add garlic about half way through.

Add wine and reduce by half.

Add tomatoes and chicken broth; salt and pepper to taste. Bring to a boil. Reduce heat; simmer 25-30 minutes.

Add basil and vinegar; remove from heat. Serve with grated Parmesan cheese, if desired.

To Roast Tomatoes: Start with approximately 4 pounds of fresh vine ripe tomatoes, any variety. Rinse tomatoes and cut in half (lengthwise for Romas, crosswise for all other tomato varieties). Place tomato halves on baking sheets, face up. Drizzle with olive oil and sprinkle with salt and pepper. Place in a 325°F oven for 2-3 hours. Tomatoes should have a wonderful caramelized appearance. Allow tomatoes to cool completely.

To Freeze Roasted Tomatoes: Place desired quantity of cooled tomatoes in freezer-style recloseable food storage bags. Place in freezer.