Tomato Basil Soup is one of my absolute favorite dishes to make when the weather starts getting chilly.
Yesterday was a chilly, rainy day--perfect for making this yummy soup!
1 TBSP butter
2-3 cloves garlic
14 vine ripened tomatoes, cut in half
2 tsp oregano
1 Shallot, minced
2 TBSP fresh basil, chopped
1 tsp each. salt & pepper
2 1/2 cups organic vegetable broth (lower sodium)
1/4 cup heavy cream
squeeze of lemon juice
Preheat oven to 425*. Place tomatoes, flesh side down on baking sheet, along with cloves of garlic.
Roast for 50 minutes, taking the garlic out after 30.
Heat butter in large saucepan over medium heat. Add garlic, shallots, oregano, basil, salt & pepper. Cook for about 3 minutes, or until garlic begins to turn brown & shallots are cooked through.
Add tomatoes & broth to the mixture & simmer, covered for 15 minutes.
Puree soup with either immersion blender or in batches with a regular blender until nice & smooth.
Pour in heavy cream & lemon juice. Season with additional salt or pepper if needed.
Cook up some yummy grilled cheese sandwiches to go along with the meal and you have one delightful meal.