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Monday, July 22

Roasted tomato soup

Roma tomatoes, halved
2 pounds
4 cloves
Olive oil
3 tablespoons

Pepper, freshly ground

Chicken stock
1 quart
Basil, dried
2 tablespoons
Balsamic vinegar
½ tablespoon
  1. Preheat the oven to 375°F.
  2. Place the tomatoes, cut side up, on a baking sheet with the garlic.
  3. Drizzle with oil, and sprinkle with salt and pepper.
  4. Roast for 45 to 60 minutes.
  5. Transfer the contents of the baking sheet to a blender, and purée.
  6. Add the stock, basil, and vinegar; blend until smooth.
  7. Season to taste: serve either hot or cold.

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