Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Any variety of tomato works well in this recipe —  Roasting them intensifies the flavor and makes for a very delicious soup.  A warm bowl of Roasted Tomato Basil Soup and a grilled cheese is a sure cure for any winter blues!
Yield: 4 servings

Ingredients:
3 lbs tomatoes, halved
1 onion, peeled and quartered
4 garlic cloves
2 Tbsp olive oil
1 cup chicken broth
⅓ cup fresh basil leaves
1 Tbsp fresh lemon juice
½ tsp salt
Sour cream (optional)
Fresh basil sprigs (optional for serving)

Instructions:
Preheat oven to 400 ℉.

Place tomatoes, cut side down, on roasting pan. Nestle onion quarters and garlic cloves among tomatoes and drizzle with olive oil. Roast for 30-45 minutes or until skins of the tomatoes look blistered and onions are tender.

Remove from oven, and cool for 10 minutes. Carefully pull skins from tomatoes and discard. Transfer roasted veggies and any cooking liquid to a large pot. Add chicken broth and bring vegetable mixture to a boil over medium heat. Reduce heat to low and simmer, uncovered, for 15 minutes, stirring occasionally. Remove from heat, stir in basil leaves, and cool for half an hour.

Process vegetable mixture with a hand blender, large blender, or food processor until smooth. If you desire an extra smooth consistency, strain soup through a wire-mesh sieve into a large bowl, discarding the solids. Stir in lemon juice and salt.

Serve warm or chilled with a dollop of sour cream, if desired, and garnish with fresh basil sprigs.

Enjoy
--Rick