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Roasted tomatoe basil soup
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Category |
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Salads - Soups - Sidedishes
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Sub
Category |
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None
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Ingredients |
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2 lbs heirloom tomatoes halved lengthwise
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1/4 c olive oil
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1 tsp sea salt
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1/2 tsp black pepper
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1 c chopped yellow onions
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3 garlic cloves minced
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4 garlic cloves roasted
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2 TBSP unsalted butter
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1/4 tsp crushed red pepper flakes
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16 ox can plum tomatoes in their own juice
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1 c fresh basil
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2 c vegetable or chicken stock
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1 tsp sugar
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Instructions |
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Preheat to 400'
Toss fresh tomatoes, olive oil, salt, pepper in bowl
spread single layer in pan
Roast 45 minutes
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Warm 2 TBSP olive oil in 8 qt stockpot
saute onions, minced and roasted garlic, butter, red pepper 10 min,
until onions start to brown
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Add basil, canned tomatoes to stock pot
Add sugar, oven roasted tomatoes (incl juice)
Bring to boil, then simmer on low 40 min
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Blend mixture to puree
Add salt and pepper to taste
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Serving
Suggestions |
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hot bread or grilled cheese
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Originally Submitted
1/10/2018
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0 Out of 5 from
0 reviews
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