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Add canned tomatoes, basil thyme and chicken stock . Add the roasted tomatoes including liquid and simmer for about 40 minutes. Using an emersion blender, blend soup until desired consistency.

Directions Preheat the oven to 400°F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. In an 8-quart ...

5 cloves garlic, minced ¾ teaspoon smoked paprika ¼ teaspoon crushed red pepper flakes 2 ½ cups chicken or vegetable broth ½ cup loosely-packed fresh basil leaves Optional toppings: Freshly ...

Looking for an additional punch of flavor for your tomato soup? Try Ina Garten's clever technique, which enhances the dish's tomato flavor.

At the Table: Roasted tomato basil soup and gourmet grilled cheese sandwiches hit the spot BY CATHERINE S. COMEAUX | Contributing writer Feb 12, 2023 3 min to read ...

2. Add in the fire roasted tomatoes, crushed tomatoes, basil, thyme, salt, pepper and brown sugar. 3. Using a blender or immersion blender, puree soup until smooth. 4. Return to pan if using blender.

1 x 28 ounce can of plum tomatoes 4 cups of chicken or vegetable broth 2 tablespoons butter 4 cups fresh basil leaves. Bring to boil then simmer.Add the roasted veggies to broth. Simmer 15 minutes.

Place the tomatoes, cut side up, in a large roasting pan. Add the salt, thyme, pepper, garlic and onion, shaking the pan so that the ingredients settle around the tomatoes. Roast for 2 hours.