Hearty Hot or Cold Roasted Tomato Soup

A summer or fall specialty, blending the flavors of garden fresh basil and juicy tomatoes. Make this soup when you are feeling tomato rich.

Yield

4 servings

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°F (191°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.

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