De-Vinely Delicious

Roasted Tomato Basil Soup    (for dummies)

Preheat oven to 450 degrees

Use an 11×17″ baking sheet.  Fill it with tomatoes that are cored and halved.  I use a combo of Roma and red ripe ones (about 2.5 lbs).

Slice 2 small yellow onions and cover the tomatoes.  Next, sprinkle 6 cloves of chopped garlic on top, 1/2 cup of olive oil, and salt/pepper to taste.
Roast at 450 degrees for 20 minutes.

Dump the roasted mixture into a big stock pot, including any liquids on the baking sheet.  To this add:  3 cups of chicken broth (I use Knorr in the little cups), and 1/2 stick unsalted butter.  Simmer 20 minutes.

Add 1/2 cup chopped fresh basil leaves and puree the soup with an immersion blender until smooth.  Alternative method:  puree in food processor.  Then add 3/4 cup heaving whipping cream and stir.  D O N E

 

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