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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Simple Roasted Tomato Soup Recipe

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This recipe for Simple Roasted Tomato Soup is from The Miles Family Cookbook, 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:  
2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
1/2 cup heat safe oil, like coconut
Salt and freshly ground black pepper
1 qt. chicken or vegetable stock
2 bay leaves
4 T butter
1/2 tsp. salt
Directions:
Directions:
Wash, core and cut the tomatoes into halves. (you don't need to do this with cherry or grape tomatoes. Just roast them whole). Spread the tomatoes, garlic cloves and onions onto a baking tray. drizzle with 1/2 cup of oil and season with salt and pepper. Roast for 20 minutes, or until caramelized and dark brown on the edges.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large pot. Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth or transfer pot contents to a regular blender and puree in batches.
Return soup to low heat and adjust consistency with remaining chicken stock. if necessary., Season to taste with salt and freshly ground black pepper.
Serve with a swirl of pesto (basil or cilantro would be great) and perhaps a splash of cream, if you're in the mood.
Personal Notes:
Personal Notes:
If you had oodles of tomatoes this might be something you would like to try!!
This definitely could be Keto!!

 

 

 

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