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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This soup goes well with crostini and salad for a light lunch, or as a first course to your favorite light baked fish. Roma tomatoes works best in this soup but any red tomato will do. You can peel and de-seed if you prefer but I never do. I found this recipe on the web on someone's blog....perfect timing with an over abundance of tomatoes right now. Hope you enjoy as much as I did. Ingredients:
3 cups tomatoes, unpeeled |
2 large garlic cloves |
2 cups chicken stock |
1/2 cup white wine |
1 teaspoon lemon zest |
3 teaspoons chopped fresh dill |
3/4 cup heavy cream |
1/4 cup shredded parmesan cheese |
kosher salt |
fresh ground pepper |
Directions:
1. Liquefy three cups of unpeeled red tomatoes with 2 large cloves of garlic in a blender.
2. Place the liquid tomatoes and garlic in a large saucepan with chicken stock, white wine, lemon zest, fresh dill.
3. Cook over medium heat 15 minutes then add cream, cheese, salt & pepper to taste.
4. Simmer another 15 minutes.
5. Garnish with a dollop of sour cream and dill sprig.
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