Monday, August 25, 2014
Tomato Basil Zucchini Soup
Ingredients Serves about 8.
3 lbs Roma tomatoes (Little less or little more works too)
1/4 C olive oil = 4 T olive oil
2 tsp salt
3/4 tsp pepper
2 T olive oil
1/2 yellow onion chopped (I just chopped in the blender)
1/4 purple onion chopped up
3 garlic cloves pressed
1/2 a zucchini sliced up
1/2 red pepper chopped
1/8 tsp crushed red pepper flakes
3 fresh basil leaves (if you have them)
1 T dried rosemary
3 to 5 T dried basil leaves
4 C water (add more if it is too thick)
1. Heat oven to 400. Toss tomatoes that have been sliced in 1/4 pieces, into a bowl with olive oil 1 T basil and a little salt and pepper. Spread on cookie sheet. Roast 45 min. Don't let them burn.
2. In a large pot heat on medium heat onions, garlic with and oil, and red pepper flakes until golden brown. Add zucchini, red pepper, and spices, and let cook a couple minutes. Then add the water. Then add the oven roasted tomatoes too. Bring to boil and then simmer about 35 minutes or until thickened. The flavor gets better as it cooks. I put the large chunks of vegetables and some liquid, into a blender and pulse for a few seconds.
3. You can add more spice if you prefer. It is wonderful to have extra! I love this soup and it freezes well for lunches! =)