Wednesday, March 25, 2015

Roasted Tomato Soup

Roasted Tomato Soup
Serves 2

2 lbs tomatoes
1 small yellow onion
3 cloves garlic (I doubled this)
2 T tomato paste (I used 1/3 cup sauce)
1 T olive oil
2 T fresh chopped parsley
1 1/2 cups vegetable stock
1/2 cup whole milk or heavy cream

Preheat oven to 350 degrees

Line a baking sheet with aluminum foil.  Cut tomatoes and onions into wedges.  Tuck garlic into tomatoes so they don't burn.  Toss with olive oil, parsley, salt, and pepper.  Bake in oven for 30-45 minutes or until tomatoes are half their original size.  

Add vegetable stock to pot over medium heat.  Add tomato paste (I didn't have paste so I used homemade tomato sauce) and stir till dissolved. Once cooked add roasted tomatoes and onions to pot and simmer for 5 minutes.   
Add mixture to blender or food processor and blend until desired consistency.  Add soup back to pot over low heat.  Add milk or cream.  Allow to simmer for a few minutes.  

Pour into bowl and enjoy!

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