Roasted Tomato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 medium-sized ripe tomatoes cut into wedges
½ large red onion, sliced (or one yellow cooking onion)
3 whole cloves of garlic
1 Tablespoon of balsamic vinegar
olive oil
salt and pepper to taste
basil or thyme (3 tsp dried and 3 Tbsp fresh).
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Directions: |
Directions:Spread the tomatoes, onion and garlic in a shallow pan. Drizzle balsamic vinegar, sprinkle some salt and pepper and any herbs you are using over top. Drizzle olive oil (about 1 Tablespoon) over the top and then gently mix (with your hands) until everything is evenly coated in oil. Spread out evenly.
Roast at 325 degrees for about 45 minutes (until some edges are browning but not burning!). Puree to desired consistency. Add about 1½ cups of chicken stock.Add a little more balsamic vinegar if desired. Heat, serve and enjoy!
I usually double the recipe. It can be frozen too.
(You can also add milk if you want a creamier soup). |
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Number Of
Servings: |
Number Of
Servings:4 large or 6 smaller |
Preparation
Time: |
Preparation
Time:30 minutes plus roasting time. |
Personal
Notes: |
Personal
Notes: This is best made with good quality tomatoes (when local tomatoes are plentiful or in the winter, go with hot-house or vine-ripened). If they're white or pale green inside, there won't be as much flavour.
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