Sunday afternoon I made the most DELICIOUS tomato basil soup. La Madeline, move
over, you've got nothin' on this soup! I started out with
Rachel Ray's recipe and then did my own thing. I preheated the
oven to 450. I took two heads of garlic and put them in foil packets with olive
oil, salt and pepper. I halved 12 roma tomatoes and tossed them in olive oil,
dried basil, salt and pepper. I roasted everything at 450 for an hour and a
half. I sauteed one large, chopped, yellow onion. I put the roasted ingredients
and onion in the blender with a big can of Italian sweet tomatoes, an entire
big box of fresh basil, more black pepper, a couple of tablespoons of tomato
paste. I blended until smooth and put the thick "starter soup" goes back in the
pot. I added a box stock (chicken or veggie). I let everything simmer for 30
minutes or so. Right before serving I added a little cream, a fresh tomato in a
small dice and a handful of julienned basil leaves. It was SO GOOD! No parmesan
really needed (but it could definitely be added). Serve with crunchy toasts or a
mini grilled cheese and you have an awesome winter lunch. It was
FANTASTIC!!
Sunday afternoon I made the most DELICIOUS tomato basil soup. La Madeline, move
over, you've got nothin' on this soup! I started out with Rachel Ray's recipe and then did my own thing. I preheated the
oven to 450. I took two heads of garlic and put them in foil packets with olive
oil, salt and pepper. I halved 12 roma tomatoes and tossed them in olive oil,
dried basil, salt and pepper. I roasted everything at 450 for an hour and a
half. I sauteed one large, chopped, yellow onion. I put the roasted ingredients
and onion in the blender with a big can of Italian sweet tomatoes, an entire
big box of fresh basil, more black pepper, a couple of tablespoons of tomato
paste. I blended until smooth and put the thick "starter soup" goes back in the
pot. I added a box stock (chicken or veggie). I let everything simmer for 30
minutes or so. Right before serving I added a little cream, a fresh tomato in a
small dice and a handful of julienned basil leaves. It was SO GOOD! No parmesan
really needed (but it could definitely be added). Serve with crunchy toasts or a
mini grilled cheese and you have an awesome winter lunch. It was
FANTASTIC!! 
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