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Roasted Tomato Basil Soup Recipe with Thyme, Basil and Black Pepper Essential Oil


This tomato soup recipe features Young Living basil, black pepper and thyme essential oils.


Prep Time: 15 minutes Cook Time: 1 hour, 30 minutes Total Time: 1 hour, 45 minutes Serving Size: 6 servings


Ingredients

Ingredients

1.5kg ripe tomatoes, halved 1/4 cup plus 3 tablespoons olive oil 1 tablespoon salt 2 medium brown onions, chopped 6 garlic cloves, minced 1/8 teaspoon crushed red pepper flakes 1 800g can diced tomatoes 3 cups fresh basil leaves, packed 2 drops Young Living Basil essential oil 1 drop Young Living Black Pepper essential oil 1 drop Young Living Thyme essential oil 4 cups chicken or vegetable broth


Instructions


Preheat your oven to 200 degrees Celsius.

Place the halved tomatoes in a medium bowl then pour 1/4 cup olive oil and salt over them and stir to combine. Spread the tomatoes in a single layer on a foil-lined baking sheet and roast in the oven for 45 minutes. After roasting, remove the tomatoes from the oven and set aside. Place the remaining 3 tablespoons of olive oil in a large stockpot over medium heat until shimmering. Add the onions and sauté until they start to brown, about eight minutes. Add garlic and sauté for one additional minute. Add the roasted tomatoes (including any liquid from the baking sheet), red pepper flakes, canned tomatoes with their juice, fresh basil leaves, and chicken or vegetable broth. Bring all the ingredients to a boil and simmer uncovered for 45 minutes. Stir the essential oils into the soup and let cool slightly. Puree in batches in a blender until smooth or use an immersion blender in the pot. Adjust your seasonings to taste, serve warm, and enjoy!



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