Roasted Garlic-and-Basil Tomato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A hot grilled cheese sandwich would complement this savory soup quite well. Ingredients:
3 large garlic cloves, slightly flattened |
1 (3-ounce) package shallots, peeled and halved |
1 tablespoon olive oil |
1 (14 1/2-ounce) can italian-style stewed tomatoes, undrained |
1 1/2 cups chicken broth, divided |
1/2 teaspoon hot sauce |
1/2 teaspoon balsamic vinegar |
1/4 teaspoon salt |
1/8 teaspoon freshly ground pepper |
pinch of ground red pepper |
1 1/2 tablespoons minced fresh basil |
Directions:
1. Place garlic and shallots in an 8-inch square pan lined with aluminum foil; drizzle with oil.
2. Bake at 450° for 15 minutes, stirring twice; cool.
3. Process garlic, shallots, tomatoes, 3/4 cup chicken broth, and next 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
4. Cook tomato mixture and remaining 3/4 cup broth in a medium saucepan over medium heat 5 minutes or until thoroughly heated. Stir in basil; serve immediately with Basil Pesto Toast, if desired.
5. Note: To serve 4, double all ingredients. Process half each of garlic, shallots, and tomatoes with 1 cup broth in blender; repeat. Heat tomato mixture and remaining 1 cup broth in a large sacucepan for 8 minutes.
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