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Roasted Tomato Soup
Nothing fits better on a cold day than a warm bowl of soup. And it tastes much better if you make it yourself from scratch.
Yield: 6 servings
- 15 large tomatoes (about 5 lbs)
- 1/4 cup + oil
- 8 garlic cloves
- 1 large onion, chopped
- 2 cups water
- 1 tsp salt
- 1/2 tsp crushed red pepper flakes
- 1/2 cup heavy whipping cream
- Seed and quarter the tomatoes. Toss with the oil and place in a greased baking dish. Bake at 400°F for 20 minutes. Let cool for about five minutes until you can handle them, and then remove and discard the skins. Save the oil.
- In a large pot, saute the garlic and chopped onion in 2 tbsp oil from the roasted tomatoes.
- Add the tomatoes, water, salt, and red pepper to the pot. Bring to a boil, reduce heat, and simmer for 30 minutes.
- Puree in a food processor in batches until smooth. Return to the pot.
- Stir in the cream and heat through. Serve hot.
Doyle, Lizzy & I are trying out your roasted tomato soup recipe tonite. We’re nixing the onions, garlic, and pepper flakes, but are adding in some lettuce after the puree step. Will let you know how it turns out.
It’s surprising how little tomato you end up with after the deseeding and roasting (first time I’m doing either of these /w tomatoes).
wow…i meant spinach, not lettuce.
The soup was delicious. It ended up being more watery than I wanted b/c I didn’t account for cutting out the onions, but it’s definitely a dish we’ll be having again!
I’m glad it tasted good. You could add more cream to compensate, or just find another vegetable to puree into it.
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