Ingredients
·
9 medium ripe tomatoes, quartered
· ½ large sweet onion
·
3-4 stalks of celery
·
12-15 baby carrots
·
1 ½ tsp. minced garlic (or 3 fresh cloves)
·
1/2 teaspoon dried thyme
·
2 Tablespoons olive oil
·
salt and pepper to taste
·
3/4 cup vegetable (or chicken) stock
·
1 Tablespoon lemon juice
·
10-12 fresh basil leaves
·
½ t. salt
· 1/8 c. brown sugar
Instructions
ROAST THE TOMATOES (45 MINUTES):
1.
Heat oven to 425 degrees Fahrenheit.
2.
Spread tomatoes, garlic, and dried
thyme on a large sheet pan.
3.
Drizzle tomatoes with olive oil and
season generously with salt and pepper. Use your
hands or a large spatula to toss everything together on the sheet pan – you
want to make sure the tomatoes evenly coated with oil and seasonings.
4.
Sprinkle with salt and pepper to taste.
5.
Roast tomatoes at 425 degrees F for 40 minutes until
tomatoes have shriveled. Remove from oven and let cool 5-10 minutes.
SAUTEE REMAINING VEGETABLES (15 MINUTES):
- Chop onion,
celery and carrots, and sautee in a little olive oil until onions are
translucent.
BLEND THE SOUP (5 MINUTES):
1.
Transfer all vegetables to a blender.
2.
Add vegetable stock, lemon juice,
brown sugar, garlic, and ½ tsp. of salt to the blender
(because we’re working with so few ingredients, seasoning is key here – be sure
to taste and add salt as you go!)
3.
Blend soup until smooth. We recommend blending for at
least a full minute for best results!
4.
Add basil leaves to the blender and pulse.
5.
Pour soup into bowls and serve immediately. Garnish with
a drizzle of olive oil and a toasted baguette slice if you like.
