Wednesday, August 21, 2013

My Roasted tomato soup recipe

3 lbs roma tomatoes or any nicely ripe and red tomatoes from your garden or store bought. (cut these in half)
1 yellow onion (cut in chuncks)
8 cloves garlic
4 sprigs fresh rosemary
5 fresh basil leaves
olive oil
1 vegetable bouillion cube or 1 quart of vegetable or chicken stock
smoked paprika to taste
salt and pepper to taste.

preheat your oven to 400 degrees
on a baking sheet lined with aluminum foil, place the tomatoes, garlic, rosemary, onion and drizzle with olive oil, salt and pepper. toss until all vegetables are completely coated. place tomatoes cut side up otherwise with the heat of the oven all the juice will fall out and evaporate and you have no flavor...
cook tomatoes for 45 minutes
while this is cooking heat up the chicken stock, or vegetable stock. If you are using the boullion cube, add the cube and smoked paprika to 1 quart of water... season to taste, add salt and pepper to taste and bring to a boil turn off fire.
once tomatoes are cooked, let them cool
once cooled, blend this entire mixture together everything, the onion, tomatoes, garlic, rosemary AND add the basil leaves
once blended add this to the chicken or vegetable stock. turn fire back up to medium and bring to a simmer for 45 minute. adjust seasonings and thickness if needed by adding more stock

NOTE: I added a little mexican twist to my soup by adding a little heat. I added dry red chilies so feel free to add some heat to yours by adding chilies during the 1st 45 minutes of boiling. remove the chilies before you blend the tomatoes. ENJOY!

serve nice and hot garnished with fresh basil cut in ribbons and accompany this soup with toasted french baguette, or with a grilled cheese sandwich or with some salted crackers.

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