Roasted Tomato Soup – Tasha Wilson

Roasted Tomato Soup

AuthorTasha WilsonCategoryDifficultyIntermediate

Yields6 Servings
Prep Time15 minsCook Time1 hr 5 minsTotal Time1 hr 20 mins

 1 ½ kg ripe tomatoes, cored, halved and seeded
 1 ½ tsp olive oil
 2 red onions
 1 clove garlic
 3 cups defatted reduced-salt chicken stock
 3 tbsp chopped fresh basil
 salt and pepper to taste

1

Preheat oven. Spray a baking sheet with nonstick cooking spray. Place tomatoes on the baking sheet, cut-side down. Bake until skins are blistered, which should be about 10 minutes. Set aside to cool. Slip off skins and chop roughly

2

Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat. Add onions and sauté for 5 minutes. Add garlic and sauté until the onions are very soft, about 5 minutes longer. Stir in tomatoes and cook, stirring, for 1 minute. Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan.

3

Stir in chicken stock and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in basil. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. (The soup can be stored, covered, in the refrigerator for up to 2 days.)

 

Ingredients

 1 ½ kg ripe tomatoes, cored, halved and seeded
 1 ½ tsp olive oil
 2 red onions
 1 clove garlic
 3 cups defatted reduced-salt chicken stock
 3 tbsp chopped fresh basil
 salt and pepper to taste

Directions

1

Preheat oven. Spray a baking sheet with nonstick cooking spray. Place tomatoes on the baking sheet, cut-side down. Bake until skins are blistered, which should be about 10 minutes. Set aside to cool. Slip off skins and chop roughly

2

Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat. Add onions and sauté for 5 minutes. Add garlic and sauté until the onions are very soft, about 5 minutes longer. Stir in tomatoes and cook, stirring, for 1 minute. Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan.

3

Stir in chicken stock and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in basil. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. (The soup can be stored, covered, in the refrigerator for up to 2 days.)

Roasted Tomato Soup
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