Wednesday, January 9, 2013

Roasted Tomato Soup

1 lb roma tomatoes (or more)
2 T olive oil
Salt and pepper
1 large onion
4 cloves of garlic
Pinch of crushed red pepper
¼ t dried thyme
1 28 ounce can of tomato puree (or diced tomatoes)
1 ½ C chopped fresh basil
3 C veggie broth (or chicken broth or some water or a combo of all….we do all veggie and it’s perfect)

Slice the romas in half and massage them in the oil. Sprinkle with salt and peppr.  Roast them at 400 degrees for about 30 minutes, turning them over at the half way point.

Meantime, chop and sautee the onions and garlic till soft but not brown. Use low heat. Add the red pepper, thyme, canned puree,  basil and broth. Simmer. When the romas are done, remove their skins and seeds and add them to the pot. Simmer more, adding more broth if desired. Use an immersion blender or other blender to puree the soup. 

Tracy's Living Cookbook