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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