
Image courtesy: flickr.com/photos/cebn/
A summer/fall specialty, blending the flavors of garden fresh basil and juicy tomatoes. Make this soup when you are feeling tomato rich.
Ingredients
- 2 pounds Roma (plum) tomatoes, quartered
- 3 tablespoons olive oil
- 4 cloves garlic
- 1 quart chicken stock
- 1/4 cup chopped fresh basil
- 1/2 tablespoon balsamic vinegar
- salt to taste
- ground black pepper to taste
Directions
Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.
Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.
Today's recipe – Hearty Hot or Cold Roasted Tomato Soup Recipe http://t.co/8AUrgqvq #soup #recipes
Today's recipe – Hearty Hot or Cold Roasted Tomato Soup Recipe http://t.co/8AUrgqvq #soup #recipes
Found a #deelish looking roasted #Tomato soup #recipe from new follower @GLSoupRecipes http://t.co/6Ya1cMFJ
Found a #deelish looking roasted #Tomato soup #recipe from new follower @GLSoupRecipes http://t.co/6Ya1cMFJ
[…] Get full soup recipe here… Share this:TwitterFacebookLike this:LikeBe the first to like this post. Posted in Uncategorized […]
@LadLenny This one sounds more my style – http://t.co/NiXBxhwx Thanks for the link to the site 🙂 Cold roasted tomato soup recipe #paleo
Gorgeous tomato soup…it's just so versatile. http://t.co/VN04XZhw