Roasted Tomato Basil Soup

20130210-145210.jpg*adapted from Spoon Fork Bacon*

If you make one soup this winter, this has to be it. This tomato basil soup may be one of the best I’ve ever had. It’s easy to make, but does take some time so it’s perfect for the weekend.

This recipe isn’t 100% paleo, but it is primal (dairy and honey) and worth the cheat. Plus, it doesn’t wreak havoc on your body like processed foods do. Enjoy and let me know what you think!

  • 1.5 lbs plum tomatoes, sliced lengthwise
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp fresh thyme, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 cups basil leaves, roughly chopped
  • 2 tbsp dried basil
  • 1 tbsp pure unfiltered honey
  • 2 cups low sodium chicken broth
  • salt and pepper to taste
  • 2/3 cup heavy
  • goat cheese, crumbled

Preheat oven to 375°F. Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast tomatoes for about 1 hour.

While tomatoes are in the oven, melt the butter in a large pot over medium-high heat. Add onion and sauté for 5 minutes. Stir in the garlic and thyme and sauté for another 5 minutes. Add crushed tomatoes, basils and sugar. Season with salt and pepper. Stir the mixture and reduce the heat to medium or medium-low and simmer for 10 minutes, covered.

Pour broth and roasted tomatoes into the pot. Continue to simmer soup, covered, for about 30 minutes, stirring occasionally. Carefully pour soup into a blender and blend until smooth. Pour soup back into the pot and stir in the cream until fully incorporated. Simmer the soup for 3 minutes before ladling into bowls.

Top each soup with a sprinkle of goat cheese and basil and serve hot.

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