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Roasted Garlic Tomato Soup Recipe

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This recipe for Roasted Garlic Tomato Soup, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Denis

Category:
Category:

Ingredients:  
Ingredients:  

INGREDIENTS

15 plum tomatoes, halved, cored, and pulp removed
46 cloves garlic, unpeeled and whole
red onion, peeled and thickly sliced
57 sprigs thyme
2 teaspoons sugar
1 tablespoon olive oil
1 tablespoon balsamic vinegar
23 cups low sodium vegetable or chicken stock
Kosher salt
Freshly ground black pepper
Lemon or a bit more balsamic, if needed

Directions:
Directions:
Preheat your oven to 375F and toss the tomatoes, garlic, onion, and thyme on a large rimmed baking sheet. Scatter the top with sugar and season with salt and pepper. Drizzle the top of the vegetables with olive oil and balsamic vinegar and toss to coat.
Pop the pan in the oven for 45 minutes, stirring about halfway through.
Meanwhile, heat 2 cups of the stock in a large pot over medium-low heat. When the vegetables are done, pick out the sprigs of thyme and transfer the rest of the mixture to the pot of stock. Using an emersion or regular blender, blend the soup until it is smooth, adding more stock if needed. Give the soup a taste and season with salt, pepper, and a little lemon or balsamic if needed.
Serve hot or chill for a lovely summery soup!

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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