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The Vineyards Roasted Tomato Basil Soup




Source of Recipe


Beth


List of Ingredients




1/2 cup whole garlic cloves
1 tablespoon olive oil
10 Roma tomatoes
3/4 cup fresh basil leaves
1 1/4 cup chunky (if available) tomato sauce (not spaghetti sauce)
2 1/2 cups water
1 tablespoon vegetarian soup base
1 teaspoon salt
1 teaspoon black pepper
1 zucchini, ends trimmed and cut into cubes or slices
1 yellow squash, ends trimmed and cut into cubes or slices
1 medium carrot, cut into matchstick pieces
Parmesan cheese, to garnish


Recipe



Preheat oven to 350 degrees.

Mix the garlic with the olive oil, put on a foil-lined baking sheet, place in the oven and cook until garlic is golden brown and soft, about 25 minutes. Cut tomatoes into bite-size chunks, place on foil-lined baking sheet, place in oven and cook until tomatoes are browned and soft, about 20 minutes. When garlic is done, place it in a food processor along with the basil and process until finely minced. Mash browned tomatoes with a spoon. Meanwhile, combine tomato sauce, water, soup base, salt and pepper in a good-sized pot; bring to a simmer over medium heat, stirring frequently. Stir garlic/basil mixture into the sauce. When the sauce has simmered for 10 minutes, add the zucchini, yellow squash and carrots. Add tomatoes, mix well and let soup simmer for 15-20 minutes or until the vegetables are soft. Serve in warm bowls, topped with freshly grated Parmesan cheese.

SERVES 6