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Roasted Tomato soup Recipe | |
Soup | |
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Ingredients:
3 lbs. tomatoes, cored1/3 cup olive oil OR vegetable oil, divided 6 garlic cloves, minced 2 tablespoons chopped fresh thyme OR 2 teaspoons dried thyme 2 cups chopped onion 1/4 cup minced fresh basil OR 1 tablespoon dried basil 1 can (14-1/2 oz.) chicken broth 1/2 cup half-and-half cream Salt and pepper to taste
Directions:
Place tomatoes in a roasting pan; drizzle with 1/4 cup oil. Sprinkle with garlic and thyme. Bake, uncovered, at 350 degrees F. for 1 hour, turning occasionally. In a large saucepan, saute onion in remaining oil until softened. Add roasted tomatoes and basil; cook for 5 minutes. Add broth; bring to a boil. Cook and stir for 5 minutes. Put through a sieve or food mill; return puree to pan. In a small saucepan over medium-low heat, warm cream (do not boil). Stir cream, salt and pepper into soup. Yield: 4 to 6 servings. | |