AuthorHonestly FitnessPreheat your oven to 400 degrees farenheit.
Dice the sweet onion, carrots, and celery and then put them aside for now.
Quarter the tomatoes and spread them evenly on a baking sheet lined with aluminum foil. Spread 1/3 of the cup of olive oil on top of the tomatoes, and then spread the oregano and thyme onto the tomatoes. Put the tomatoes into the oven for 10-15 minutes, until the tomatoes begin to blacken on their tips.
Meanwhile, sautee the diced onions and chopped garlic with the rest of the olive oil for ten minutes on medium heat in a pot. Add the paprika, aleppo pepper (if you decided to use it), salt and pepper and then add the remaining vegetables. Let the mixture sautee for another 10 minutes.
Once the tomatoes have roasted, add them to the pot along with the chicken broth and the bay leaves. Cook for another 20 minutes on a high simmer and do not cover the pot with a lid. Add the basil in during the last 5 minutes as it loses its flavor quickly. Save some basil for the end as a garnish.
Remove bay leaves from the soup and then add the soup mixture to the blender. BE VERY CAREFUL as the mixture will be extremely hot and if it splashes on you, well, that is going to be really painful!!
Blend until smooth, or if you like it chunky then just blend it for a shorter amount of time. Serve with basil as a garnish.
Ingredients
Directions
Preheat your oven to 400 degrees farenheit.
Dice the sweet onion, carrots, and celery and then put them aside for now.
Quarter the tomatoes and spread them evenly on a baking sheet lined with aluminum foil. Spread 1/3 of the cup of olive oil on top of the tomatoes, and then spread the oregano and thyme onto the tomatoes. Put the tomatoes into the oven for 10-15 minutes, until the tomatoes begin to blacken on their tips.
Meanwhile, sautee the diced onions and chopped garlic with the rest of the olive oil for ten minutes on medium heat in a pot. Add the paprika, aleppo pepper (if you decided to use it), salt and pepper and then add the remaining vegetables. Let the mixture sautee for another 10 minutes.
Once the tomatoes have roasted, add them to the pot along with the chicken broth and the bay leaves. Cook for another 20 minutes on a high simmer and do not cover the pot with a lid. Add the basil in during the last 5 minutes as it loses its flavor quickly. Save some basil for the end as a garnish.
Remove bay leaves from the soup and then add the soup mixture to the blender. BE VERY CAREFUL as the mixture will be extremely hot and if it splashes on you, well, that is going to be really painful!!
Blend until smooth, or if you like it chunky then just blend it for a shorter amount of time. Serve with basil as a garnish.
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