Saturday, 13 July 2024

Tomato Pin Cushion Quilt - Without Borders

 


We had this soup last week, with garlic/butter bread sticks. The recipe doesn’t call for it, but we garnished it with a bit of heavy cream. It should serve six as a side dish (in cups), but if it’s the main course (in bowls), you’ll want to double it.

 

Tomato Basil Soup

 

2 1/2 pounds Roma tomatoes, halved

1/4 cup olive oil

1 onion, chopped

1/3 cup chopped carrots

4 garlic cloves, chopped

3 cups broth

1 tablespoon balsamic vinegar

1 teaspoon fresh thyme leaves

1 loosely packed cup fresh basil leaves

 

Place tomato halves cut side up on parchment-lined baking sheet. Drizzle with half the oil; salt and pepper to taste. Roast about an hour. Heat remaining oil in large pot; add carrots, onions and garlic. Cook about 8 minutes. Stir in the tomatoes, broth, vinegar, and thyme. Simmer for 20 minutes. Process with immersion blender until smooth. Serve warm.

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