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Tomato Basil Soup

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Prep Time - 10mins
Cook Time - 70mins

Ingredients

3 lbs. tomatoes, (2 lbs. Roma, cut in half + 1lb. whole cherry, etc.)

1 medium onion, cut into chunks

6-10 garlic cloves

3 large carrots, peeled + cut in half

⅓ cup olive oil

salt and pepper

4 cups vegetable stock (or chicken stock)

2 tablespoons balsamic vinegar

¼-½ teaspoon red pepper flakes

2-4 tablespoons basil pesto

Pad Thai

Directions

1. ROAST: Position a rack in the center of the oven and preheat the oven to 375ºF. Place the tomatoes, onions, garlic, and carrots on one large baking sheet. It’s okay if some of the ingredients are overlapping. Drizzle the olive oil along with a generous pinch of salt and pepper and give it a good toss so it’s all evenly seasoned. Place the baking tray in the oven and allow the ingredients to bake for 1 hour. Check on the ingredients around 30 minutes and give it a toss as needed.

2. BLEND: Transfer the ingredients along with any juices from the baking tray to a blender and blend the veggies until they are completely smooth.

3. SOUP: Transfer the puree into a large dutch oven over medium heat. Add the chicken broth and allow the soup to heat all the way through, about 5-7 minutes. Add the balsamic vinegar and red pepper flakes. Add two tablespoons of the pesto and give the soup a taste. If desired, add more. Season with additional salt and pepp as desired. 

Yields: 8 servings

Sourced from littlespicejar.com

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