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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Served warm or cold, this soup makes a savory first course or light lunch. People always comment on its big fresh tomato taste.Kriss Erickson, Kalauea, Hawaii Ingredients:
3 pounds tomatoes |
1/3 cup olive oil, divided |
6 garlic cloves, minced |
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme |
2 cups chopped onion |
1/4 cup minced fresh basil or 1 tablespoon dried basil |
1 can (14-1/2 ounces) chicken broth |
1/2 cup half-and-half cream |
salt and pepper to taste |
Directions:
1. Core tomatoes; place in a roasting pan. Drizzle with 1/4 cup oil; sprinkle with garlic and thyme. Bake, uncovered, at 350° for 1 hour, turning occasionally.
2. In a large saucepan, saute onion in remaining oil until softened. Add roasted tomatoes and basil; cook for 5 minutes. Add broth; bring to a boil. Cook and stir for 5 minutes.
3. Put through a sieve or food mill; return puree to pan. In a small saucepan over medium-low heat, warm cream (do not boil). Stir the cream, salt and pepper into soup. Yield: 4-6 servings.
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