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Categories:Viewed: 53 - Published at: 8 years ago
Ingredients
- 4 cups Tomatoes, Quarterd
- 1 cup Onion, Rough Chopped
- 4 cloves Garlic, Rough Chopped
- 1 cup Chicken Broth Or Vegetable Broth
- 1 teaspoon Oregano
- 1 teaspoon Basil
- 1 teaspoon Salt/pepper
- 1/4 cups Olive Oil
- 10 leaves Basil, Chiffonade
Method
- Preheat oven to 350 degrees.
- Place tomatoes, onions and garlic on a cookie sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 45 minutes. Let cookie sheet cool enough to handle and careful scoop veggies into a blender. Whizz up until smooth. Add the broth. Pour soup into a sauce pan and simmer over medium heat. Add herbs and any additional salt and pepper. Garnish with fresh basil and parmesan cheese.
- (You can add red pepper to the roasted veggies to add more flavor. Red pepper flakes are a nice addition, too.)
