Receta Roasted Tomato Soup
Roasted Tomato Soup
November 11, 2014 By: Kathy Steger21 Comments
Rating 4.7 from 6 reviews
- Prep time: 10 mins
- Cook time: 40 mins
- Total time: 50 mins Ingredients
2½ lbs tomatoes, all varieties 4 garlic cloves, sliced in half ½ tsp fresh rosemary, finely chopped 1 onion, diced 2 tbsp butter, divided 1 tbsp fresh basil, chopped salt to taste 1 bay leaf 4 cups chicken stock ¼ cup fat free half & half olive oil Instructions
Heat oven to 450 degrees. Core and slice smaller tomatoes in half and larger tomatoes in quarters. Transfer into a deep baking dish, add garlic, rosemary and season generously with salt. Coat with olive oil and roast for 25 minutes. In a heavy soup pot or a Dutch oven, melt 1 tbsp of butter, add onion and sauté until soft. Add tomatoes with all their juice, chicken stock, basil and bay leaf. Bring to a simmer and cook another 15 minutes. Remove bay leaf. Using an emersion blender (or a regular blender) blend the mixture until smooth. Add half & half, season with salt if needed and enjoy. 3.2.2807
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