- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Debbi Dubbs
Ingredients
- 2 pounds Roma Tomatoes cut in half lengthwise
- 3 tablespoons Olive Oil
- 2 Onion medium, quartered
- 4 garlic - cloves
- 3 rosemary - (sprigs fresh)
- 1 quart Vegetable Broth or Chicken Stock
- 1/4 cup basil - chopped
- 1/2 tablespoon Balsamic Vinegar (or to taste)
- Melissa's My Grinder Rainbow Pepper (to taste)
- Melissa's My Grinder Sea Salt (to taste)
- Garnish
- Good Life Food Organic Croutons use Herbed Croutons
- Crème Fraîche
Directions
Place the onions and tomato halves, cut side up, on a baking sheet.
Drizzle with the oil and season with salt and pepper. Sprinkle with garlic cloves and rosemary, roast at 425 degrees for 1 hour or until skin is lightly charred.
When the tomatoes are cool enough to handle, slip the skin off and place in a food processor with onions, garlic, chicken stock and basil. Processuntil liquefied, add balsamic vinegar and season to taste. Chill, top with herbed croutons and serve with a dollop of crème fraiche.
This is a perfect soup for a hot day using fresh summer tomatoes. Add a chunk of fresh sourdough bread for dipping up the last of the soup.
