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
• 4 garlic cloves, minced
• 1 tsp dry thyme
• 1 tsp dry basil
• 1 tsp paprika
• 1 15-oz can diced tomatoes with juice (I recommend the "Rosemary Basil" kind)
• 2 cups vegetable broth
• salt and pepper to taste
• 2 cups fresh basil leaves, chopped
• 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 minutes. Add thyme, basil, paprika, diced tomatoes with juice, and broth. Bring to a boil. Reduce to a simmer and cook for 7 more minutes, occasionally stirring. Season to taste. Add the roasted tomatoes from the oven. Bring to a boil. Once again, reduce to a simmer. Cook for 10 more minutes. Remove from heat.

Transfer soup into blender and add fresh basil leaves. (You might want to divide soup into two parts or use a nifty immersion blender that is so convinient to use!) Puree until smooth. Serve hot topped with cooked orzo pasta or croutons.