Roasted Garden Tomato Basil Soup

Ingredients

• 2 stalks celery chopped
• 3 cups chicken broth 
• 0.5 teaspoon curry powder 
• 1 cup basil fresh chopped
• 3 sprigs thyme leaves fresh chopped
• 2 cloves garlic chopped
• 8 servings salt and ground pepper black to taste
• 1 cup heavy whipping cream 
• 2 tablespoons olive oil extra-virgin
• 1  onion chopped
• 1 teaspoon pepper flakes red
• 1 teaspoon paprika smoked
• 8  tomatoes cut into 8 wedges
• 1  zucchini chopped

Equipment

• baking sheet
• oven
• blender
• dutch oven

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil.
3. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
4. Bake in preheated oven until very tender and browned, about 2 hours.
5. Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
6. Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.