Roasted Garden Tomato Basil Soup

Name: Roasted Garden Tomato Basil Soup
Total time: 180
Yield: 8
Ingredients: 8 tomatoes, cut into 8 wedges; 2 tablespoons extra-virgin olive oil; 2 cloves garlic, chopped; 3 sprigs fresh thyme, chopped; salt and ground black pepper to taste; 2 tablespoons extra-virgin olive oil; 1 onion, chopped; 2 stalks celery, chopped; 1 zucchini, chopped; 1 teaspoon red pepper flakes; 1 teaspoon smoked paprika; ½ teaspoon curry powder; 3 sprigs fresh thyme, chopped; 3 cups chicken broth; 1 cup heavy whipping cream; 1 cup chopped fresh basil

Recipe by mellie65 from allrecipes.com

3 Hr.

Ingredients

8 servings

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8 tomatoes, cut into 8 wedges
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2 tablespoons extra-virgin olive oil
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2 cloves garlic, chopped
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3 sprigs fresh thyme, chopped
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salt and ground black pepper to taste
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2 tablespoons extra-virgin olive oil
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1 onion, chopped
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2 stalks celery, chopped

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1 zucchini, chopped
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1 teaspoon red pepper flakes
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1 teaspoon smoked paprika
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½ teaspoon curry powder
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3 sprigs fresh thyme, chopped
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3 cups chicken broth
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1 cup heavy whipping cream
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1 cup chopped fresh basil

Instructions

Preheat oven to 325 degrees F (165 degrees C).
Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
Bake in preheated oven until very tender and browned, about 2 hours.
Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.