Thursday, October 13, 2011

Roasted Tomato and Basil Soup

It doesn't get more simple than this when it comes to a hearty and delicious fall soup.  You could substitute canned tomatoes in the winter when the fresh ones are out of the farmer's market.


2 lbs tomatoes cored and cut in 1/2
olive oil
10 basil leaves (slivered)
3 cups vegetable boullion
1/3 cup heavy cream room temperature

1. Preheat oven to 400 degrees
2. Place tomatoes on a baking sheet cut side up and drizzel lightly with olive oil then spinkle with salt (amount to your liking but not too much because there is salt in the broth)
3. Roast at 400 degrees for an hour
4. Five minutes before the hour is up sprinkle the basil on the tomatoes and return the pan to the oven for remaining 5 minutes
5. Remove from oven and carefully transfer tomatoes and their juices to a pot on the stove
6. Add broth and heat on medium heat until broth and tomatoes are simmering
7. Using an immersion hand blender, blend the broth and tomatoes and add salt to taste if still needed
8. Remove from the burner and slowly stir in room temp heavy cream
9. Serve with toast and enjoy!

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