[Roasted Tomato Soup]
Source: Rootcellar
Ingredients
- 3 lbs Plum Tomatoes, halved
- 8 Tbs. Olive oil
- 3 Tbs. garlic
- ½ Tbs Rosemary, finely chopped
- ½ Tbs. Thyme, finely chopped
- ¼ tsp Dried red peppers
- 4 Cups Chicken or Veg. Stock
- 4 Tbs. Basil, chopped
Directions
1. Preheat oven to 400. Place tomatoes, cut side up on large baking sheet. Sprinkle with salt and pepper. Drizzel with 3 tbsp olive oil. roast until brown and tender -about 1 hr. Cool slightly. |
2. Transfer tomatoes and any accumulated juices to processor, process unitl slightly chunky. |
3. Heat 3 tbsp oil in large pot over med. heat. Add garlic and saute until fragrant, about 2 min. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. |
4. Add stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. Stir in basil. Season to taste with salt and pepper. |
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