ROASTED TOMATO SOUP
| Prep Time: 30 min | Serves: 5 |
| Cooking Time: 45 min | Yield: 10 cups |
Oven roasted plum tomatoes with garlic
Ingredients
- 3 1/2 lb Tomatoes, Red, Ripe
- 2 tbsp Extra Virgin Olive Oil
- 9 g Fresh Garlic
- 4 cups Chicken Stock - Homemade
- 2 cups Water
Directions
Cut tomatoes in chunkes. Put in large bowl with olive oil and peeled/sliced head of garlic. Turn out on large rimmed baking sheet or large roasting pan (use a Silpat or parchment paper) and roast in 450F deg oven for 45 mins until roasted. Take out of oven and let cool for a few minutes then put in blender or food processor and puree with a little of the chicken/vegetable stock or water. Then put in stock pot with rest of chicken stock and bring to a simmer. Add sugar, optional, and salt and pepper to your taste. Heat for 10 mins. Before serving add cream (optional) and reheat for a couple of mins. Serve immediatley. ENJOY!