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Roasted Garlic Tomato Basil Soup
Ingredients
  • 3.5 lbs of tomatoes, cut into quarters/chunks (use whatever you’ve got, and I keep the skin on personally)
  • 4 cups chicken or veggie broth
  • 1 28-ounce can of plum tomatoes with juice
  • 1 onion, chopped
  • 1 head garlic, sliced in half
  • 6 to 8 cloves garlic, minced
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh oregano, chopped
  • ½ cup fresh basil, chopped
  • salt pepper to taste
  • extra virgin olive oil
  • 4 tbsp salted butter
  • Parmesan cheese, freshly grated
  • heavy cream, optional
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