Fresh Roasted Tomato Soup

>> Tuesday, February 16, 2010

Roasted Tomatoes and Garlic
1-28 ounce whole tomatoes with basil, no salt added
2 tablespoons E.V.O.O. (Extra Virgin Olive Oil)
Salt and Pepper to taste
1/2 tsp. Italian seasoning
2-3 cloves of garlic, sliced into thin slivers

Preheat oven to 425 degrees.  Strain tomatoes from juice, reserving juice for later.  Spray cooking spray over a tinfoil lined baking sheet.  Add tomatoes, drizzle E.V.O.O. over the top along with the Italian seasoning and the salt and pepper to taste.  Slide the garlic slivers into the tomatoes, they will roast and soften inside as well as infuse the tomatoes with their flavor.  Place in oven and roast for approximately 30 minutes.  Don't over-roast or they will dry.

1 TBS E.V.O.O. (Extra Virgin Olive Oil)
1/2 sweet yellow onion, diced
1 1/2 carrots, diced
2 celery stalks, diced
2 cloves of garlic, minced
2 cups of chicken broth
1 bay leaf
1/4 teaspoons sugar
1/4 tsp balsamic vinegar
1/2 cup of fat free milk or 2% milk

Heat 1 TBS of E.V.O.O. in a large stock pot over medium heat.  Add onion, carrot and celery and cook until tender.  Add garlic and stir for 30-45 seconds before adding chicken broth, reserved tomato juice from canned tomatoes, bay leaf, sugar, balsamic vinegar and roasted tomatoes.  Cook over medium low heat for 2-3 hours.

In a separate bowl, add milk.  Slowly spoon a little bit of soup mixture into milk to warm(don't pour cold milk into the soup, because it will curdle).  Once the bowl of milk is warm, add it to the soup.  Remove the bay leaf and use a food processor to puree until the soup is the desired consistency. Add salt or black pepper, if needed–adjusting to your taste.  Serve hot with a salad, crackers, rustic bread of your choice, or grilled cheese(your preference type).  Enjoy!


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