Thursday, January 25, 2007

Roasted Tomato Soup

This recipe is a com-pilation from many sources. Start by quartering 6 roma tomatoes, placeing them on a baking sheet and drizzling them with a bit of olive oil. Place them under the broiler until the skins begin to char, perhaps 10 min. After 5 min. place a slice of good crusty bread which has been covered with olive oil under the broiler and cook until crispy and brown. In the meantime, saute a diced onion, 1T dried thyme and 1t crushed red pepper flakes in 3T olive oil. When the onion is tender, add 1qt. or chicken stock, or vegetable stock. Simmer for 10 min. When the tomatoes are done, place them along with 1/2C of the stock in a food processor and puree. Add the bread and continue processing until the mixture is smooth. Return this mixture to the stock, heat through and serve. We finished the soup with 2T heavy cream into each bowl just before serving. This soup would make a good starter course as well.



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