"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Roasted Tomato Soup Recipe

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This recipe for Roasted Tomato Soup, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Keevers
Added: Sunday, September 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lbs. fresh tomatoes (any variety)
6 cloves garlic, peeled
2 small onions, sliced
1/4 c. extra virgin olive oil
salt & pepper
1 quart chicken stock
2 bay leaves
4 T. butter
1/2 c. chopped fresh basil, optional
3/4 c. heavy cream, optional

Directions:
Directions:
Preheat oven to 450.
Wash, core and cut tomatoes into chunks. Spread tomatoes, garlic and onions on baking sheet. Drizzle with oil and season with salt & pepper. Roast 20-30 min. until caramelized. Remove from oven and transfer to a large stock pot. Add chicken stock, bay leaves, and butter. Bring to a boil, simmer 15-20 minutes until liquid has reduced slightly. Add basil, if using. Using and immersion blender, or with regular blender in batches, blend until smooth. Add splash of heavy cream to taste. Season with salt & pepper.

Personal Notes:
Personal Notes:
Goes great with apple, cheddar and bacon grilled cheese!

 

 

 

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