Monday, September 29, 2008

Roasted Tomato Soup

My own adaptation of this recipe.

Roasted Tomato Soup

5 medium tomatoes (any variety, use 6-7 if they're smaller Romas)
1 large carrot
olive oil (to drizzle or spray)
3 cloves garlic, minced
2 cups chicken stock (or 2 tsp/cubes bullion + 2 cups water)
1 tsp dried basil
1/2 tbsp balsamic vinegar (or red wine vinegar)
salt and pepper to taste

1. Quarter tomatoes. Arrange cut side up on baking tray. Peel carrot, cut into large pieces and add to tray. Spray with oil, sprinkle with salt and pepper. Bake 45 min at 375*F.

2. Dump veggies into blender or food processor. Add garlic, basil, vinegar, and 1 cup stock. Blend well. Taste, add more stock to thin to desired consistency. Serve either hot or chilled, ideally with a cheddar grilled cheese sandwich.

This soup will freeze well, and is a great way to preserve some of those wonderful summer tomatoes. I wanted to add a sprinkle of chipotle powder... but I seem to have misplaced it. It was yummy the way it was.

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