Cream Of Roasted Tomato Soup
Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- Servings: 6
- 1 1/2 lbs tomatoes, halved
- olive oil, to drizzle
- 2 garlic cloves, minced
- herbs, such as oregano and basil
- sugar, for sprinkling
- salt and pepper
- 1/2 cup onion, chopped
- 1 cup chicken broth
- 1/4 cup dry red wine (i've also used )
- 3/4 cup heavy cream
- 1/2 cup tomato paste
- 2 tablespoons parmesan cheese, grated (optional)
Recipe
- 1 roast tomatoes in a 400°f oven cut side up, sprinkled with garlic, herbs and a dusting of sugar and drizzle over a little olive oil. they are done when they shrivel and start to brown around the edges.
- 2 scrape into a food processor and process until smooth-ish (i like it a bit chunky so i usually only pulse a few times, but you may like it more smooth).
- 3 in a saucepan cook onion in oil until translucent. pour in tomato puree, broth, wine, and tomato paste.
- 4 whisk together and bring to boil.
- 5 heat cream gently in a small saucepan.
- 6 lower heat on soup and whisk in cream and cheese if using.
- 7 simmer gently until smooth and at the desired temperature.
- 8 serve with grated cheese if desired.
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