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ROASTED TOMATO SOUP
Roasted Tomato Soup
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INGREDIENTS
- Cooking Time: 60 min
- Servings: 6-8
- Preparation Time: 20 min
- 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
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Author: Cuisine At Home Magazine
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