Roasted Tomato Soup with Fresh Basil

Recipe Ingredients: 

• 3-1/2 pounds tomatoes (about 11 medium), halved
• 1 small onion, quartered
• 2 garlic cloves, peeled and halved
• 2 tablespoons kisan canola cooking oil
• 2 tablespoons fresh thyme leaves
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 12 fresh basil leaves
• Salad croutons and thinly sliced fresh basil leaves

Recipe Method: 

• Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil.
• Sprinkle with thyme, salt and pepper; toss to coat. Roast 25-30 minutes or until tender, stirring once. Cool slightly.
• Process tomato mixture and basil leaves in batches in a blender until smooth.
• Transfer to a large saucepan; heat through.
• If desired, top with croutons and sliced basil. Yield: 6 servings.

Recipe Tips: 

• Save the Tomatoes
• We all want to store tomatoes when they are cheap. Here's a really easy tip of canning tomatoes. Boil a pot of water, dip the tomatoes in for a minute, take them out and immediately run them through a strainer with cold water.
• The peels will come off easily. Now store them in a canning jar and add cold water to fill it up. Also add few tablespoons of salt to preserve them