Tomato Basil Soup

Tomato Basil Soup as on myKitchen app

Serving Size: 6

Ingredients:

• 1/2 cup Fresh Basil, sliced, loosely packed
• 1 onion, chopped
• 1 Tbsp Coconut Oil, Organic
• 1 Tbsp Extra Virgin Olive Oil
• 2 tsp Salt and Pepper
• 3 cloves Garlic, minced
• 3 cup Chicken Stock (Free Range, Organic)
• 5 Tomato, Vine-ripened
• 6 oz Tomato Paste

Process:

1. Preheat oven to roast at 350°F.
2. Clean and quarter tomatoes.
3. Toss with olive oil, salt, and pepper.
4. Roast on a baking sheet for 30 minutes.
5. In a large soup pot, heat coconut oil over medium heat.
6. Sauté onion and garlic until onion is translucent.
7. Add in the roasted tomatoes, and continue to sauté for 1 minute.
8. Add in 3 cups chicken stock, the basil, and tomato paste and stir continuously over medium heat until the tomato paste has dissolved into the broth.
9. Season with 2 teaspoons each of salt and pepper.
10. Bring to a low boil, reduce heat to low.
11. Cover pot and simmer for 30 minutes.
12. Pour soup into a food processor or high-speed blender, and puree until smooth.
13. Serve hot, garnished with chopped basil.

Amanda's Notes: When roasting the tomatoes I oiled the pan lightly, added some red wine vinegar, garlic powder, onion power, and Italian seasoning blend. Put tomatoes on and topped with all seasonings that were on bottom. I also added salt and pepper on top. Cooking for more or less people?  Visit myKitchen to enter how many servings you want to make!  It will then change the ingredient list for you!