Tuesday, May 19, 2020

Roasted Tomato Soup

From here

  • 3-1/2 pounds tomatoes (about 11 medium), halved
  • 1 small onion, quartered
  • 2 garlic cloves, peeled and halved
  • 2 tablespoons olive oil
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 fresh basil leaves
  • Salad croutons and thinly sliced fresh basil, optional
  1. Preheat oven to 400°.  Sprinkle vegetables with thyme, salt and pepper; toss in a bowl to coat. Place vegetables in a greased 15x10x1-in. baking pan; drizzle with oil. Roast until tender, 25-30 minutes, stirring once. Cool slightly.
  2. Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.

Maybe blend more finely

No comments: