Roasted Tomato Basil Soup

Name: Roasted Tomato Basil Soup
Total time: 30
Yield: 8
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 1 celery, diced; 3 cloves garlic, minced; 1 teaspoon kosher salt; 1 teaspoon pepper; 2 cans crushed tomato, 28 ounce (795 G) cans; 2 tablespoons tomato paste; ½ teaspoon baking soda; 6 cups vegetable broth; 2 sprigs fresh thyme; ¼ cup fresh basil, sliced; 8 bread bowls, for serving

Recipe by Merle O'Neal from tasty.co

Lunch 30 Mins.

Ingredients

8 servings

•

1 tablespoon olive oil
•

1 yellow onion, diced
•

1 celery, diced
•

3 cloves garlic, minced
•

1 teaspoon kosher salt
•

1 teaspoon pepper
•

2 cans crushed tomato, 28 ounce (795 G) cans

•

2 tablespoons tomato paste
•

½ teaspoon baking soda
•

6 cups vegetable broth
•

2 sprigs fresh thyme
•

¼ cup fresh basil, sliced
•

8 bread bowls, for serving

Instructions

In a large pot over medium heat, combine the olive oil, onion, celery, and garlic. Sauté for 3 minutes, until the onion is translucent. Season with salt and pepper.
Add the crushed tomatoes, tomato paste, baking soda, vegetable broth, thyme, and basil. Bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
Uncover the soup and remove the thyme sprigs. Use an immersion or countertop blender to blend the soup until smooth.
Let the soup cool for 2 minutes, then ladle into the bread bowls and serve.
Enjoy!