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"Creamy" Tomato Soup Recipe

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This recipe for "Creamy" Tomato Soup, by , is from Patricia Caswall Delph 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!

Contributor:  
Contributor:  
The Ledger

Category:
Category:

Ingredients:  
Ingredients:  
12 Roma tomatoes, washed
1 large carrot, peeled
1 cup vegetable or chicken broth
3 large leaves fresh basil
1 tsp balsamic vinegar
1 tsp high quality olive oil
Chopped fresh basil for garnish
Kosher salt
Black pepper
Olive oil in a mister











Directions:
Directions:
Preheat oven to 400F. Slice tomatoes in half, slice out most of the stem. Cut the carrot into half lengthwise, then again, into long skinny quarters. Sprinkle the tomato halves and carrot quarters with a little salt and pepper, and mist well with the olive oil mister.
Line a large ridged baking sheet(s) with parchment paper, place the carrot quarters and tomatoes(cut side down) on the parchment. Roast for 10-15 minutes until the tomato edges begin to brown.
Remove the baking sheets and use tongs to remove(&discard) the tomato skins. Place all the carrots and tomatoes in a blender. Add 1 cup of broth, the 3 basil leaves and balsamic vinegar, carefully blending. ( Leave the center of blender lid off, cover gently with a kitchen towel to avoid heat buildup.
Blend until very smooth, adding more broth or water to achieve desired texture. Pour into a tureen(soup serving bowl/dish). Drizzle the high quality olive oil and place chopped basil on top of serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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