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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This tomato soup is made by roasting plum tomatoes and red onion before pureeing into soup, which gives it a full-bodied, roasted flavor. Cream is added to make for a main-course worthy dish, very filling! Ingredients:
10 plum tomatoes, halved |
3/4 red onion, cubed |
3 cloves garlic, crushed |
1 qt chicken stock |
1 cup heavy cream |
10 fresh basil leaves, chopped |
olive oil |
salt & pepper |
Directions:
1. Place cubed onion and halved tomatoes on a baking sheet. Brush with olive oil, salt and pepper. Broil for 4 minutes.
2. Turn onions and tomatoes over, brush other side with olive oil and salt and pepper. Broil for another 3-5 minutes, or until soft.
3. Put tomatoes and onions in blender and blend until relatively smooth.
4. Coat soup pot with olive oil (twice around the pot), saute garlic for a few minutes and then add chicken stock.
5. Add tomato mixture and bring to a boil. Once boiling, add heavy cream and basil.
6. Simmer for a few minutes and then serve with sandwiches.
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