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.
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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