Roasted Tomato Soup

If canned fire-roasted tomatoes are not available, substitute traditional canned whole tomatoes.

  • 2 Tbsp. extra-virgin olive oil
  • ½ cup chopped shallots
  • 1 medium clove garlic, chopped
  • 1 (28-oz) can fire-roasted whole tomatoes, chopped
  • 2 cups low-sodium organic chicken or vegetable broth
  • 1 Tbsp. double-concentrated tomato paste or 2 Tbsp. regular tomato paste
  • ½  teas.  freshly  ground black pepper
  • Pinch of ground red pepper
  • ¼-1/2 teas. smoked Spanish paprika
  • 1 small sprig of thyme
  • ½ cup packed fresh basil leaves plus additional leaves for garnish

Heat the olive oil in a soup pot over medium heat.  Add the shallots and cook for 3-5 minutes, until translucent.  Add the garlic and cook until softened and fragrant, about 1 minute.

Stir in the tomatoes, broth, tomato paste, black pepper, red pepper, paprika and thyme.  Bring to a boil, reduce to a simmer, and cook for 35 minutes.  Stir in the fresh basil leaves and simmer for 10 minutes.  Remove from the heat and let cool slightly.

Puree the soup in a blender, in batches, returning the pureed soup to a large saucepan.  Gently warm the soup if necessary before serving, garnished with the additional basil leaves.

Serving:  1 cup