Tomato Basil Soup

Tomato Basil Soup

Preheat oven to 425 degrees F. Combine the tomatoes, 1 cup sliced onion, and 3 garlic cloves, chopped, in a mixing bowl and toss in 4 tablespoons olive oil to coat the veggies. Line a baking sheet with foil (I like to double line it for easier clean up). Place tomato mixture on baking sheet in a single layer. Sprinkle 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon pepper, chiffonade leaves from 2 bunches of fresh basil and leaves from 2 fresh thyme sprigs - making sure to get some on each tomato. Marvel at how beautiful it is! I wish I had gotten a picture - anything this beautiful has to taste good!

Ingredients

  • 4 tablespoons olive oil (use a good olive oil - I like the Lucini Brand)
  • 10 plum tomatoes, halved
  • 1 cup white onion, thinly sliced
  • 3 garlic cloves, chopped
  • 2 fresh thyme sprigs - remove leaves and discard stalk
  • 1 teaspoon sugar
  • 1/4 to 1/2 cup fresh basil, chiffonade
  • 2-3 cups water
  • 1 tablespoon chicken base such as Better Than Bouillon
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
Read the whole recipe on Life Tastes Good