SECRET INGREDIENT TOMATO BASIL SOUP

Enjoy a creamy, luxur�ous tomato bas�l soup w�thout the gu�lt! There �s no cream, sugar, or any unnecessary add�t�ves �n my Tomato Bas�l Soup! Plus, the secret �ngred�ent makes th�s soup so so good!

INGRED�ENTS:

• 3 lbs. tomatoes, (2 lbs. Roma, cut �n half + 1lb. whole cherry, etc.)
• 1 med�um on�on, cut �nto chunks
• 6-10 garl�c cloves
• 3 large carrots, peeled + cut �n half
• ? cup ol�ve o�l
• salt and pepper
• 4 cups vegetable stock (or ch�cken stock)
• 2 tablespoons balsam�c v�negar
• �-� teaspoon red pepper flakes
• 2-4 tablespoons bas�l pesto

D�RECT�ONS:

1. ROAST: Pos�t�on a rack �n the center of the oven and preheat the oven to 375�F. Place the tomatoes, on�ons, garl�c, and carrots on one large bak�ng sheet. �t�s okay �f some of the �ngred�ents are overlapp�ng. Dr�zzle the ol�ve o�l along w�th a generous p�nch of salt and pepper and g�ve �t a good toss so �t�s all evenly seasoned. Place the bak�ng tray �n the oven and allow the �ngred�ents to bake for 1 hour. Check on the �ngred�ents around 30 m�nutes and g�ve �t a toss as needed.
2. BLEND: Transfer the �ngred�ents along w�th any ju�ces from the bak�ng tray to a blender and blend the vegg�es unt�l they are completely smooth. �f you�ve got a super powerful blender �t w�ll go �n one batch and be super qu�ck. �f you�ve got a regular blender, you may need to add a l�ttle broth to help �t along. �f you�ve got a hand blender, you can sk�p th�s step and add all the rema�n�ng �ngred�ents �nto a large pot and just blend �t all there.
3. SOUP: Transfer the puree �nto a large dutch oven over med�um heat. Add the ch�cken broth and allow the soup to heat all the way through, about 5-7 m�nutes. Add the balsam�c v�negar and red pepper flakes. Add two tablespoons of the pesto and g�ve the soup a taste. �f des�red, add more. � used 4 �n total because � love a l�ttle extra punch of bas�l. Season w�th add�t�onal salt and pepp as des�red. Serve w�th cheese toasts.

Recipe Adapted From littlespicejar