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ROASTED TOMATO BASIL SOUP

Active Time : 20 minutes
Total Time : 1 hour
Serves : 6 1/2 cups
INGREDIENTS
  • 2 tablespoons 100% pure olive oil
  • 1 cup chopped onion
  • 2 tablespoons chopped garlic
  • 1/2 cup dry white wine optional
  • 3-4 cups puréed roasted tomatoes
  • 1 32 ounce container reduced sodium chicken broth
  • 1/2 cup chopped fresh basil leaves
  • 1 tablespoon balsamic vinegar
DIRECTIONS

In large saucepan or Dutch oven, heat oil over medium heat. Add onions; sauté until golden brown (about 10-15 minutes). Add garlic about halfway through.

Add wine or ½ cup chicken broth; reduce by half. Add tomatoes and chicken broth; salt and pepper to taste.

Bring to a boil; reduce heat and simmer 25-30 minutes, stirring occasionally. Add basil and vinegar; remove from heat. Serve with Parmesan cheese, if desired.

Tip: Place roasted tomatoes in a food processor and purée to desired consistency.

To Roast Tomatoes: Start with approximately 4 pounds fresh vine-ripe tomatoes, any variety. Cut in half (lengthwise for Roma’s, crosswise for all other varieties). Place halves on baking sheets face up. Drizzle with olive oil and sprinkle with salt and pepper. Roast in a 325°F oven 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; freeze.