Karen K's Roasted Tomato Basil Soup

1362.0 Grams Red Ripe Tomatoes
4.0 tbsp Extra Virgin Olive Oil
1.0 tsp Salt
2.0 cup, chopped Onions, raw
6.0 clove Garlic
2.0 tbsp Earth Balance Natural Buttery Spread
0.25 tsp Pepper, red or cayenne
2.0 cup Canned Tomatoes
64.0 tbsp Basil
1.0 tsp Thyme, fresh
4.0 tsp Knorr Chicken Bouillon
4.0 cup (8 fl oz) Water, tap

1. Pre-heat oven to 400F while slicing tomatoes in half (about 9-10 medium-sized tomatoes). Place on tinfoil-lined cookie sheet facing down. Sprinkle with salt and pepper. Drizzle tomatoes with 3 Tbsp. olive oil. Roast for 45 minutes. Reserve juices that have accumulated at the bottom of the pan along with the tomato halves. 2. In a large Dutch oven or soup pot, saute the chooped onion and minced garlic in remaining olive oil until fragrant and softened about 5 minutes. Add Earth Balance and red pepper flakes cooking for 2 more minutes. Add roasted tomatoes/juices from bottom of cookie sheet and canned plum tomatoes. Use a potato masher to mash. Simmer for about 20 minutes on low heat. 3. Blend in a blender. Serve immediately.

Serving Size: 8-1 cup servings

Number of Servings: 8.0

Recipe submitted by SparkPeople user SYLPHANON.