Roasted Tomato Soup Recipe

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Roasted Tomato Soup

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Ingredients

10
tomatoes, cored, seeded and halved
1.5 tsp
olive oil
2
red onions, chopped
1
garlic clove, minced
3 c
vegetable stock
3 Tbsp
basil, fresh chopped
pinch
salt
pinch
pepper

Directions Step-By-Step

1
Preheat broiler and spray a baking sheet with nonstick cooking spray.
2
Place tomatoes on the baking sheet, cutside down; broil until skins are blistered, about 10 minutes.
3
Set aside to cool; slip off skins and chop coarsely.
4
Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat; add onions and saute for 5 minutes.
5
Add garlic and saute until the onions are very soft, about 5 minutes longer.
6
Stir in tomatoes and cook, stirring, for 1 minute; transfer the mixture to a food processor or blender and process until smooth, then return to the saucepan.
7
Stir in stock and bring to a boil; reduce heat to low and simmer for 5 minutes.
8
Remove from heat and stir in basil; season with salt and pepper.
9
Cover and refrigerate until chilled, at least one hour - The soup can be stored, covered, in the refrigerator, for up to 2 days.

About this Recipe

Course/Dish: Other Soups
Other Tag: Quick & Easy