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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Tomato Soup Recipe

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This recipe for Roasted Tomato Soup is from LiveTrainBalance Recipes, 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:  
4 Large ripe tomatoes
1/2 medium yellow onion
5 garlic cloves
1 tbsp olive oil
1 tbsp chopped parsley, plus more to garnish
1/ 1/2 cups vegetable broth
2 tbsp tomato paste
salt and pepper to taste
Directions:
Directions:
1. preheat the oven to 350 º

2. Cut the tomatoes and onion into wedges, spread on a rimmed baking sheet. Drizzle the olive oil, salt and pepper, and chopped parsley. Toss together. Tuck garlic cloves into tomato so they do not burn. Roast for approximately 40 minutes until the tomatoes are reduced to 1/2 the size. Remove and let cool.

3. Warm the vegetable stock in large pot on medium heat, stir in the tomato paste. Add the ingredients from the roasting pan into the broth. Simmer for 8-10 minutes. Using an immersion blender, blender or food processor to blend until soup is smooth.
Number Of Servings:
Number Of Servings:
2

 

 

 

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