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Cream of roasted tomato soup Recipe

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This recipe for Cream of roasted tomato soup is from The Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 cups cherry tomatoes
3 tab olive oil
1 tea salt
1/2 tea plack pepper
2 tab unsalted butter
2 cloves garlic ( minced )
1 cup chopped onion
1 (28 oz)can diced tomatoes with juice
4 cups chicken broth
1/2tea dried thyme
1 cup whippiong cream ( can sub 1 cup dry milk )

Directions:
Directions:
Preheat oven to 400 degrees. on a backing sheet with rim, combine cherry tomatoes, 2 tab of the oil, salt and pepper. Toss to coat evenly and spread in a single layer. Roast in preheated oven until tomatoes are shriveled and have brown spots, 35 to 45 minutes.

In a large pot, heat butter and remaining oil over medium heat. Add garlic and onion. Saute until softened, about 6 minutes. Add canned tomatoes with juice,broth, thyme, and roasted tomatoes, including liquid from the backing sheet. Bring to a boil. Reduce heat and simmer 40 minntes.

In a blender or food processor,puree soup until smooth. Return to pot.Stir in cream. Reheat over medium heat, stirring often until steaming. Do not boil.Taste and adjust seasonings

Number Of Servings:
Number Of Servings:
six

 

 

 

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