Oven-Roasted Tomato Soup
Ingredients (1 gallons)
| Amount | Measure | Name |
|---|---|---|
| 5.00 | lb | Tomatoes, plum , jhalved |
| 1.00 | x | Onions , diced |
| 0.25 | cup | Olive oil |
| 8.00 | cl | Garlic , peeled, whole |
| Kosher salt and black pepper to taste | ||
| 1.00 | b | Thyme , washed |
| 3.00 | oz | LeGout 095 Choice Chicken Base |
| 3.00 | qt | Water |
| 2.00 | tbsp | Red wine vinegar |
Preparation
1. Preheat oven to 400 degrees.
2. In a bowl, toss tomatoes and onion with the olive oil, garlic, salt and pepper.
3. Place in a roasting pan. Roast until tomatoes have a little color and are very soft. Add the thyme during the laste 15 mintues.
4. Remove from oven and reserve.
5. In a separate large soup pot, add the LeGout base to the water and vinegar and bring to a boil.
6. Remove the thyme sprigs from the roasted tomatoes and add the mixture to the chicken base mixture and simmer for 10 minutes.
7. In a food processor or bar blender, add the soup in batches, blending until smooth.
8. Check seasonings; adjust if necessary. Serve warm.
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