Chef Debbi Dubbs
Roasted Tomato Soup
Category
Soup & Stew
Servings
10 - 12 servings
Prep Time
30 minutes
Cook Time
1 hour
Author:
Chef Debbi Dubbs
This is a perfect soup for a hot day using fresh summer tomatoes.
Ingredients
-
2 pounds Roma Tomatoes, cut in half lengthwise
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3 tablespoons olive oil
-
2 onions, medium quartered
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4 garlic - cloves
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3 Rosemary - (sprigs, fresh)
-
1 quart vegetable broth or chicken stock
-
1/4 cup basil - chopped
-
1/2 tablespoon balsamic vinegar (or to taste)
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Melissa's Spice Grinder, Rainbow Pepper (to taste)
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Melissa's Spice Grinder, Sea Salt (to taste)
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Good Life Food Organic Croutons, use Herbed Croutons
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Crème Fraîche
Garnish
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.
Process until liquefied, add balsamic vinegar and season to taste.
Chill, top with herbed croutons and serve with a dollop of crème fraiche.
Add a chunk of fresh sourdough bread for dipping up the last of the soup.
Filed in:
Basil,
Melissa's Spice Grinders,
Onion,
Organic Garlic,
Organic Roma Tomatoes,
Organic Yellow Onions,
Roasted,
Roasted Tomato,
Roasted Tomato Soup,
Roma Tomato,
Rosemary,
Soup,
Soup & Stew,
Tomato Soup
