Kelp-Infused Roasted Tomato Soup
(Serves 4 - 6)
3 (26) cans diced tomatoes
6 cloves garlic, minced
2 Tablespoons dried basil
2 Tablespoons dried parsley
1 large onion, diced
1 (32 oz.) container chicken broth (approximately 3 cups)
1 stick butter
½-cup Ocean's Balance Kelp Purée
Salt & pepper of crunchy baguette slices for dipping!
Preheat oven to 350 degrees. Drain tomatoes very well using a colander, and reserve the juice, which you'll use later. Spread the drained tomatoes evenly on a cookie sheet. Sprinkle the minced garlic, basil and parsley. Douse with a generous coat of olive oil. Roast tomatoes for about an hour, until they are quite dry and brown on the bottom. While the tomatoes are roasting, sauté the onions in a large pot in two tablespoons of olive oil until they are soft. When tomatoes are done, scrape them into the pot. Add the reserved tomato juice, chicken broth, butter and kelp purée and simmer for 30 minutes. Using an inversion blender, blend the tomato mixture until it is very smooth. Stir in 2 tablespoons of olive oil. Add salt and pepper to taste. Serve immediately with crusty baguette slices and a creamy, pungent cheese such as an Italian Robiola or Taleggio.