Roasted Tomato Soup
Nothing beats a really good tomato soup. This roasted tomato soup is rich, sweet yet savory, and incredibly full of flavor. The key is roasting the tomatoes to increase their sweetness and make peeling easy.
Servings: 6 cups
Ingredients
- 5 cups roasted tomatoes about 8 cups fresh
- 1 small white onion or 1/2 large
- 1 Tbsp olive oil
- 1 tsp garlic salt
- 1 cup heavy cream
- parmesan and basil for topping
Instructions
- First you roast the tomatoes. Slice your tomatoes in half and put them cut side down on a baking sheet or casserole dish. Make sure the rack is in the middle of the oven and then broil on high until the tops blacken and bubble. This should take about 15 to 20 minutes. Then remove from the oven, pinch the skins off and blend the tomato flesh. Try not to use all the liquid in the pan.
- While the tomatoes are roasting, sauté in a large pot, the onions and garlic salt in olive oil. Add those to the tomatoes when blending.
- Add the tomato onion mixture back to the pot and warm back up. Add cream and mix, then serve warm with parmesan cheese and fresh basil.