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Roasted Tomato Soup

Sheela Prakash
  • minutes
  • Serves 6 to 8

INGREDIENTS

6 cloves

Garlic

8

Thyme, fresh sprigs

2 28 ounce cans

Tomatoes, whole

1

Yellow onion, large

1/4 cup

Tomato paste

4 cups

Vegetable broth, low-sodium

1

Black pepper, Freshly ground

1

Kosher salt

1

Red pepper flakes

2 tbsp

Olive oil