Secret Ingredient Tomato Basil Soup

Secret Ingredient Tomato Basil Soup

(served at our Progressive Dinner in 2015)

Makes 6-8 Servings

1 lb. cherry tomatoes

2 lb. roma tomatoes

1 medium onion

7 garlic cloves

3 large carrots

1/3 c. olive oil

salt and pepper

4 c. chicken broth

2 T. balsamic vinegar

1/2 t. red pepper flakes

2-3 T. basil pesto

  

1. Position a rack in the center of the oven and preheat the oven to 375ºF. Place the cherry tomatoes, Roma 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 big pinch of salt and pepper and give it a good toss. Place the baking tray in the oven and allow the ingredients to bake for 1 hour. Check on the ingredients every 30 minutes and give it a toss.
2. Transfer the ingredients to a blender and blend the veggies until they are completely smooth. If you've got a super powerful blender it will go in one batch and be super quick. If you've got a regular blender, you may need to add a little broth to help it along. For super smooth soup, Run the ingredient through a strainer to get rid of any larger pieces.
3. 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, red pepper flakes. Add two tablespoons of the pesto and give the soup a taste. If desired, add the third tablespoon. Season with salt and pepper to taste.