Search This Blog

Wednesday, June 2, 2010

Roasted Tomato Soup

1 (14 oz.) can chopped tomatoes
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
1-1/2 tablespoons dried basil
2 tablespoons butter

Preheat: 450 degrees F.

Strain tomatoes, reserving their juices, and spread onto a baking sheet. Season with salt and pepper, drizzle with 1/4 cup olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add onion and garlic and cook until softened, about 5 minutes. Add roasted tomatoes, reserved juice, broth, bay leaf, basil, and butter. Simmer until vegetables are very tender, about 10 minutes. Puree until smooth.

Made it even more simple :) original recipe here

No comments:

Post a Comment