Hearty Hot or Cold Roasted Tomato Soup Recipe

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.