Roasted Tomato Basil Soup

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Roasted Tomato Basil Soup


  • 2 Roma tomatoes, sliced
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1 28oz can diced tomatoes
  • 1 tsp dried thyme
  • 2 cups low-sodium chicken broth
  • salt (to taste)


  1. Preheat oven to 225 degrees.
  2. Spread tomato slices in a single layer on a oven pan lined with parchment paper. Sprinkle lightly with salt.
  3. Roast for 3-4 hours.
  4. Heat soup pot over medium-high heat. Add onion, garlic and red pepper flakes and cook until onions have browned.
  5. Add diced tomatoes, basil, thyme, chicken broth and roasted tomatoes.
  6. Bring to boil and let simmer, uncovered, for 1 hour. Transfer to a bender and puree until desired consistency is reached.


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