I decided that since we have been so dreary here is SWLA and lots of yucky rain, that today would be a great Soup day. I have the recipe for one of my favorite soups... Roasted Tomato Soup... Yummers!!! This is a fairly easy recipe and most items again will be something that you will find in your pantry. I hope you guys enjoy it. Much Love, Bridget!
Roasted Tomato Soup with Garlic
Ingredients
3
pounds plum tomatoes, halved lengthwise
8
tablespoons olive oil
3
tablespoons minced garlic
1
1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried
1
1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried
1/4
teaspoon (or more) dried crushed red pepper
6
cups chicken stock or canned low-salt broth
6
tablespoons chopped fresh basil
Preparation
Preheat oven to 400°F. Place tomatoes,
cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle
tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and
tender, about 1 hour. Cool slightly.
Transfer tomatoes and any accumulated
juices to processor. Using on/off turns, process until slightly chunky.
Heat 3 tablespoons oil in large pot over
medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in
tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring
to boil. Reduce heat and simmer uncovered until soup thickens slightly, about
25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and
refrigerate.
Rewarm soup over medium-high heat before continuing.) Stir in
basil. Season to taste with salt and pepper.
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