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Cream Buttermilk Tomato Soup Recipe

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This recipe for Cream Buttermilk Tomato Soup, by , is from Good Recipies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Strictly Deslicious


4 large tomatoes
1 sweet onion
6 cloves of garlic
2 tablespoons olive oil
1/2 cup buttermilk
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon ground coriander
1/4 teaspoon smoked paprika
Salt if needed

Preheat the oven to 425 degrees.

1. Cut the tomatoes and the onion into eighths. You can do this roughly, no need to be exact. Add the tomatoes, onion, and garlic to a large bowl. Drizzle with the olive oil and toss gently with your hands to coat all of the ingredients with olive oil. Spread the contents of the bowl in a single layer on a large baking sheet.

2. Roast the tomatoes, onion, and garlic for 20 minutes, turning once during cooking. Remove the baking sheet from the oven and let cool for 10 minutes.

3. Add the contents of the baking sheet and the buttermilk and spices to a large, high-powered blender. Blend on high speed until the ingredients are smooth and one even color, about 3 minutes. If necessary, rewarm the soup in a pot on the stove. Serve topped with herb




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