Wednesday, February 1, 2012

Roasted Tomato Soup

Arrange on a baking sheet:
2-1/2   pounds tomatoes, halved, cut side up
12       cloves garlic
2         small onions, halved, cut side up

Drizzle with:
1/4      cup olive oil or enough to coat

Sprinkle generously with  salt. Bake at 300 degrees for about 1 hour or until beginning to brown.  Transfer vegetables and any liquid on pan to a soup pot. Then add:
4         cups water
4         tsp. chicken style seasoning
1/2      tsp. salt
2         bay leaves

Bring to a boil and simmer for about 1/2 an hour or until reduced by about 1/3. Remove bay leaves. Puree soup in a blender (or use an immersion blender if you have one). Serve.  

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