Oven Roasted Tomato Basil Soup

Tomato basil soup is probably my most favorite soup! It's light and flavorful. Add some orzo pasta and you get a perfect lunch. It's dairy free.

• 1 1/2 lbs Roma tomatoes, halved
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 5 garlic cloves, minced
• 1 tsp dry thyme
• 1/2 tsp dry basil
• 1/2 tsp paprika
• 1 15-oz can diced tomatoes with juice (I recommend the "Rosemary Basil" kind)
• 2 cups fresh basil leaves, chopped
• 2 cups vegetable broth
• salt and pepper to taste
• orzo pasta for garnish, cooked

Preheat oven to 375F. Place halved tomatoes on a baking sheet. Roast for 20 minutes.

While tomatoes are in oven, heat olive oil in large skillet. Add onions and garlic. Saute until onions are translucent, stirring occasionally, about 7-9 minutes. Add thyme, basil, paprika, diced tomatoes with juice, and basil leaves. Bring to a boil. Reduce to a simmer and cook for 10 minutes, occasionally stirring. Add vegetable broth. Season to taste. Bring to a boil. Once again, reduce to a simmer. Cook for 10 more minutes. Remove from the heat.

Transfer soup into blender. (You might want to divide soup into two parts). Puree until smooth. Serve hot topped with cooked orzo pasta or croutons.

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