Roasted Tomato Soup

Roasted Tomato Soup Recipe

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tomatoes, cored, seeded and halved
1.5 tsp
olive oil
red onions, chopped
garlic clove, minced
3 c
vegetable stock
3 Tbsp
basil, fresh chopped

How to Make Roasted Tomato Soup


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

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About Roasted Tomato Soup

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

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