Caramelized Onion & Tomato Soup

Ingredients

1 tsp. basil
½ tsp. oregano
½ tsp. thyme
2 qts. prepared Harvest Vegetable Base
2 tsp. Garlic in Oil
2 Tbsp. olive oil
1 green pepper
1¼ lbs. plum tomatoes
2 lbs. Spanish onions
1 bay leaf
2 oz. prepared olive oil and flour roux
Salt & pepper to taste

Instructions

(yields 3+ quarts)

Peel and slice the onions. Remove the stems from the tomatoes. Toss the onions, tomatoes and whole green pepper in olive oil. Remove the pepper and roast until the skin is well charred. Place in a paper bag for 10 minutes. Meanwhile, spread the onions, tomatoes and Garlic in Oil evenly on a roasting pan. Roast in a preheated 375º oven. Stir vegetables often to ensure even caramelization of the onions and tomatoes. Peel, seed and quarter the green pepper. Combine the caramelized vegetables, pepper, prepared No Added MSG Harvest Vegetable Base and herbs. Simmer for 20-30 minutes. Remove the bay leaf and puree mixture. Add the prepared roux and simmer for an additional 10-15 minutes. Adjust seasoning with salt and pepper.