Thursday, February 4, 2010

Roasted Tomato Soup

Living overseas can make it hard to get that easy Cambel's tomato soup fix that is so satisfying on a cold's winter night. Now that I know how easy it is to make at home, I may never need that red and white can again.


2 cans diced or whole tomatoes (use the spiced ones to add variety)
Fresh basil
sea salt
Fresh ground pepper
1 small carrot, peeled
1 medium onion
2 garlic cloves
1 bay leaf
2 Tblsp olive oil
2 cups water or milk
2 TBLSP tomato paste

On a large cake pan, spread the tomatoes from the can, reserving the juice for the stock pot. Sprinkle with 1 TBLSP olive oil, salt, and ground pepper. Dice garlic over tomatoes. Raost in oven set to 400 F for until carmelize, stirring occasionally to avoid blackening. In stock pot, carmelize onions with remaining olive oil. Add diced carrot, bay leaf, and water. Add roasted tomatoes and tomato paste to the mix and boil for about 5 minutes. Add fresh basil. Remove from heat and blend the mixture in a blender until smooth.

Enjoy served with fresh shaved parmesan or your your favorite grilled cheese. So great for cold evening!

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