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Soup & Stew
10 - 12 servings
30 minutes
1 hour
Chef Debbi Dubbs
This is a perfect soup for a hot day using fresh summer tomatoes.
2 pounds Roma Tomatoes, cut in half lengthwise
3 tablespoons olive oil
2 onions, 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 Spice Grinder, Rainbow Pepper (to taste)
Melissa's Spice Grinder, Sea Salt (to taste)
Good Life Food Organic Croutons, use Herbed Croutons
Crème Fraîche
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.
