Roasted Tomato Soup
Roasting tomatoes brings out the flavor. This simple soup tastes great on cold winter nights. Serve with salad and a toasted baguette.
|Yield: 4 servings | Time: 50 minutes |
1. Preheat oven to 375 degrees.Spread tomatoes and onions on a baking sheet. Add garlic and sprinkle with salt and pepper. Drizzle ¼ cup of the olive oil over the vegetables and roast for 20 minutes.
2. Transfer to a large stock pot. Add remaining ¼ cup olive oil, vegetable stock, and bay leaves. Bring to a boil, then reduce heat to low. Let simmer for 15-20 minutes.
3. Remove bay leaves and add basil.
4. With an immersion blender or working in batches with a regular blender, puree until smooth. Serve hot.
2 ½ pounds fresh tomatoes, stemmed and quartered
1 medium white onion, cut into thick slices
4 cloves garlic, sliced in half
½ cup good quality extra virgin olive oil
4 cups vegetable stock
2 bay leaves
½ cup fresh chopped basil leaves or 1 T dried basil