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

Tomato soup Recipe

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This recipe for Tomato soup is from The Berner 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. fresh ripe tomatoes
4 cloves garlic peeled
½ onion, diced
½ red bell pepper, diced
2 tbsp. olive oil
salt, pepper and sugar to taste
½ tsp. dried basil
½ tsp. dried oregano
2 c. chicken broth
2 tbsp. fresh herbs basil/parsley/oregano
fresh basil & parsley for serving
¼ c. parmesan cheese
Directions:
Directions:
1) Preheat oven to 450°F.

2) Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).

3) Place tomatoes, garlic, onion, bell pepper, olive oil and dried herbs on a large pan.

4) Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.

5) Bring chicken broth to a boil.

6) Blend/puree tomato mixture with broth until smooth and creamy. Add salt, pepper and sugar (if needed) to taste. Add heavy cream if using.

7) Top with parmesan cheese, croutons or a drizzle of heavy cream.
Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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