Roasted Garden Tomato Basil Soup

Directions

Ingredients :

8 tomatoes

cut into 8 wedges

2 tablespoons extra-virgin olive oil

2 cloves garlic

chopped

3 sprigs fresh thyme

chopped

salt and ground black pepper to taste

2 tablespoons extra-virgin olive oil

1 onion

chopped

2 stalks celery

chopped

1 zucchini

chopped

1 teaspoon red pepper flakes

1 teaspoon smoked paprika

½ teaspoon curry powder

3 sprigs fresh thyme

chopped

3 cups chicken broth

1 cup heavy whipping cream

1 cup chopped fresh basil

Methods :

Preheat oven to 325 degrees F (165 degrees C).

Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.

Bake in preheated oven until very tender and browned, about 2 hours.

Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.

Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.