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Tomato Soup

A fabulous soup or sauce made with fresh tomatoes and basil

Course dinner, Side Dish, Soup

  • 3 1/2 lbs tomatoes
  • 1 small onion, grated
  • 2 cloves garlic, cut in half
  • 1 tsp pepper
  • 2 tsp dried thyme
  • 8 leaves fresh basil
  • 2 tbsp extra virgin olive oil
  • sautéed, chopped portobello mushrooms, zucchini, yellow squash, onions optional

  1. Place first 3 ingredients in 9×13 inch pan (or bigger if you have one).
  2. Broil at 400 degrees for 25-30 minutes. Let cool and put all in blender; blend until smooth.

  3. Add salt, pepper, thyme and basil and blend. Pour into bowl for serving, and optionally add sautéed vegetables.

  4. Serve as a soup, or as a sauce over cooked spaghetti squash or whole-grain pasta.