ROASTED TOMATO SOUP

 

  • Cooking Time: 60 min
  • Servings: 6-8
  • Preparation Time: 20 min

Ingredients

  • 5 lbs tomatoes quartered
  • 6 garlic cloves, smashed
  • 1/4 cup olive oil
  • salt and pepper
  • 1 cup onion, chopped
  • 1 1/2 cup chicken stock
  • 1/2 cup dry white wine
  • 2 tsp sugar (I prefer lt brown)
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • dash hot sauce
  • 1/2 cup heavy cream
  • sprigs fresh basil

Directions

  • Preheat oven to 450
  • toss tomatoes, garlic, oil, salt and pepper in a bowl
  • In a roasting pan bake for 40 min or until very soft, check every so often stir to prevent over-browning, this make take only 30 min or so
  • Saute onions in 2 T oil in a large stock pot over med heat until transluscent
  • Stir in stock, wine, sugar, salt, pepper flake and/or hot sauce
  • Add roasted tomato mixture
  • Bring to a boil, reduce heat
  • Simmer 10-15 minutes
  • Puree the soup in a blender until smooth
  • Finish soup with cream
  • Garnish with basil

Notes

A great warm pick me up

Categories: Misc. Soup/Stew  Soup 

Author Credit: Cuisine At Home Magazine

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