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Tomato Basil Soup with Asiago Cheese

This tomato soup takes its extra flavor from basil, onions, red pepper flakes and shredded Asiago cheese for a more grown up and sophisticated version of your favorite childhood meal. Perfect as a starter or as a light meal.

Serves 6
Ready in 120 mins
Prep time 35 mins
Cooking time 85 mins
146 calories per serving


> 3 lb plum tomatoes, rinsed, cut in half lengthwise and seeded
> 2 cups sliced yellow onions
> 6 cloves garlic, minced
> 2 tbsp extra virgin olive oil
> 1/2 tsp salt
> 1/4 tsp crushed red pepper flakes
> 1 qt ( 32 oz ) low-sodium chicken broth
> 1 cup fresh basil, chopped
> 1 tsp fresh thyme leaves
> 2 bay leaves
> 6 tbsp shredded Asiago cheese


Preheat oven to 400 degrees F. Toss tomatoes, onions, garlic, and olive oil together. Spread tomato mixture on a non-stick baking sheet and roast for 45 minutes.
Remove baking sheet from oven. Once cool enough to handle, remove and discard the skins from the tomatoes. Transfer the tomato mixture to a large stockpot over medium heat, along with any juices.
Add salt, crushed red pepper flakes, broth, basil, thyme, and bay leaves. Bring to a boil and then simmer uncovered for about 30 minutes.
Discard the bay leaves. Puree soup on batches in a blender or food processor for a smooth, creamy consistency. Garnish each serving with 1 tablespoon Asiago cheese. Serve immediately.


To seed the tomatoes, simply cut in half lengthwise and squeeze out the seeds. Don't worry about crushing the tomatoes - you'll be pureeing them anyway.

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