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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A tomato soup with an intense flavor because of the roasting of the tomatoes. Ingredients:
4 lbs tomatoes |
1 tablespoon olive oil |
1 onion |
2 garlic cloves |
1/4 teaspoon sugar |
1 slice bread |
basil |
parsley |
thyme |
salt |
pepper |
2 cups water |
Directions:
1. Line a baking sheet with foil Put washed tomatoes onto sheet. Preheat broiler and place baking sheet 2-3 inches from broiler. Broil 2-3 minutes watch you want them charred. Take from oven and turn tomatoes and cook that side same way. Remove from heat and tip tomates and juice into bowl. Let cool. . When cool enough peel, core and chop coarsly. Do this over the bowl to preserve juice.
2. Heat oil . Chop onion and mince garlic. Cook onion in oil about 5 minutes then add garlic for another minutes. . Stir in sugar, basil, parsley and thyme. If using sprigs 2 each. If using dry 1/2 teaspoon or to your taste. and 2 teaspoons salt. Toast breat lightly and add. Cook until thickened and trying to stick to bottom about 20 minutes. At this time taste and adjust salt and add pepper. Using your food processor blend until smooth then put through strainer, Rinse out food processor with the 2 cups of water and add to soup and simmer 15 minutes. Taste for salt again.
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