roasted tomato soup
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Ingredients For roasted tomato soup
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10tomatoes, cored, seeded and halved
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1.5 tspolive oil
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2red onions, chopped
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1garlic clove, minced
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3 cvegetable stock
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3 Tbspbasil, fresh chopped
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pinchsalt
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pinchpepper
How To Make roasted tomato soup
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1Preheat broiler and spray a baking sheet with nonstick cooking spray.
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2Place tomatoes on the baking sheet, cutside down; broil until skins are blistered, about 10 minutes.
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3Set aside to cool; slip off skins and chop coarsely.
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4Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat; add onions and saute for 5 minutes.
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5Add garlic and saute until the onions are very soft, about 5 minutes longer.
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6Stir 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.
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7Stir in stock and bring to a boil; reduce heat to low and simmer for 5 minutes.
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8Remove from heat and stir in basil; season with salt and pepper.
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9Cover and refrigerate until chilled, at least one hour - The soup can be stored, covered, in the refrigerator, for up to 2 days.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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