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Archive for August 8th, 2011

Roasted Tomato and Basil Soup

This is a fabulous way to serve this classic flavor combination while tomatoes are abundant, fresh and local.    I like to serve this with some rich and crusty pan-fried olive oil croutons made from a baguette and a handful of fresh basil. 

 

Roasted Tomato and Basil Soup

Ingredients:

1.5 lbs tomatoes cut into halves

1 large onion cut into large chunks

6 cloves garlic

vegetable broth

olive oil

2 cups fresh basil

sea salt 

freshly-cracked black pepper

Directions:

Preheat oven to 450°F.

Lightly spray tomatoes, onions and garlic with olive oil and place into oven.  Roast for 30 minutes or until the tomatoes have caramelized. 

Transfer to a blender and add the most of the basil, reserving a few sprigs for garnish.  Blend until smooth.  Return to the stove and add broth to the desired thickness.  Season with salt and pepper.

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