kinda got this online but mostly made it up:
Roasted Tomato Soup with Garlic
3 lbs plum/roma tomatoes, halved lengthwise
3-5 tbs olive oil
3 cloves of garlic (peeled)
1 1/2 tbs finely chopped fresh rosemary
1 1/2 tbs finely chopped fresh thyme
some milk
some water (a few cups of each, I'm not really sure ;-) this is me we're talking about)
6 tbs chopped fresh basil
Preheat oven to 400 degrees.
Place garlic and tomatoes (cut side up) on large baking sheet
Sprinkle with salt and pepper
Drizzle with olive oil
Roast in preheated oven until tomatoes are brown and tender, about 1 hour.
Cool slightly. (or all the way, like me, 'cause I ran out of time)
Transfer tomatoes, garlic and any accumulated juices to processor/blender.
Process to desired chunkiness or chunkless.
Pour into dutch oven/large pot, heat back up
Add rosemary and thyme (if you need it, now's the time to add red pepper flakes)
Slowly pour in milk and water, alternating, about 1 c each time, until desired thickness/soupiness.
You can make this ahead/freeze it at this point.
Rewarm soup, if needed.
Stir in basil.
Season to taste with salt and pepper, but I wouldn't.
This soup was amazing.
Add a grilled Gouda and cheddar cheese sandwich on Sourdough bread with it and say Hi to heaven for me!
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2 comments:
This sounds so good, but it is so flippin' hot here I cannot imagine making it till it cools off! I will be doing it then though!
Mmmmm, you had me at roast tomatoes and drizzle with olive oil.
Sounds delightful, especially with a big ole grilled cheese sandwich to go with it.
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