Hearty Hot or Cold Roasted Tomato Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A summer/fall specialty, blending the flavors of garden fresh basil and juicy tomatoes. Make this soup when you are feeling tomato rich. Ingredients:
2 pounds roma (plum) tomatoes, quartered |
3 tablespoons olive oil |
4 cloves garlic |
1 quart chicken stock |
1/4 cup chopped fresh basil |
1/2 tablespoon balsamic vinegar |
salt to taste |
ground black pepper to taste |
Directions:
1. Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.
2. Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.
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