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Easy Tomato Basil Soup
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sweet clusters tomatoes
heirloom work great too, cut into wedges
large white onion
cut into rings
fresh basil leaves
fresh thyme sprigs
red wine vinegar
For the vegetable stock:
frozen or fresh
You will also need:
bamboo cutting board
bowls to serve the soup
Line a baking sheet with baking paper
Pre heat the oven at 375 F
Place basil leaves and thyme sprigs into the baking sheet
Add a layer of onion rings
Place garlic cloves between onion rings.
Add tomato wedges and sprinkle with salt and brown sugar.
Drizzle olive oil and a touch of red wine vinegar
Roast in the middle of the oven for an hour.
Meanwhile, boil the water in a saucepan, add carrots, zucchini and peas and simmer for 45 minutes.
When the tomatoes are roasted, remove the baking sheet from the oven, discard the thyme springs and move everything to a soup pot.
Place a colander over the soup pot and drain the vegetables in the stock.
Bring the soup pot to a boil, then simmer for about 2 minutes.
Remove from flame, grab a hand held blender and puree everything to your liking. Add more salt and pepper (optional, we haven't used any) to your taste.
Serve hot or cold, with basil leaves and a drizzle of olive oil (optional)
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