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Roasted Tomato Soup {Diary-Free!}
Ingredients
  • 3 pounds ripe plum tomatoes cut in half lengthwise
  • ¼ cup extra virgin olive oil 2 tablespoons
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 large onion chopped
  • 6 garlic cloves minced
  • ¼ teaspoon crushed red pepper
  • 1 28-ounce canned whole peeled tomatoes with their juice
  • 1 ½ cups fresh basil leaves packed
  • 1 sprig rosemary
  • 1 quart vegetable broth
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