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Prep Time: 0 Minutes Cook Time: 175 Minutes |
Ready In: 175 Minutes Servings: 6 |
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Love tomatoes...You'll love this soup Ingredients:
4 lb. tomatoes, preferably roma, cut in half lengthwise |
6 garlic cloves, unpeeled |
3 tbls. olive oil |
salt and pepper to taste |
1 onion, finely chopped |
1/2 tsp oregano, crumbled |
2 tsp. sugar |
2 tbls. butter |
3 cups chicken stock or broth |
1/2 cup heavy cream |
Directions:
1. Preheat oven to 350
2. Put tomatoes in a baking sheet, single layer
3. Place garlic on same pan
4. Drizzle with olive oil and salt and pepper
5. Roast for 1 hour then cool
6. Peel garlic
7. In a saucepan, melt butter and cook onions, oregano, and sugar until onion is tender.
8. Add tomatoes, garlic, and broth
9. Simmer, covered 20 minutes
10. Puree soup in batches in a blender( be careful)
11. Force through a sieve into another saucepan
12. Stir in cream and salt and pepper to taste and heat through
13. Top with parmesan crisps (recipe posted)
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