Maybe you have a few tomatoes left in your garden? Or maybe you can get a few more at the farmers market? Either way. Make this with fresh tomatoes and enjoy it with a hot grilled cheese this rainy weekend!
Roast Cream of Tomato Soup
12 w...hole fresh tomatoes quartered
2 tbsp olive oil
1 cup fresh basil leaves
2 cups of homemade or free range chicken stock or vegetable stock
1/2 cup organic half and half
4 fresh garlic cloves minced
1 tbsp local honey
Himalayan salt and pepper
(If feeling spicy add a few hot pepper flakes)
1. Season quartered tomatoes with salt and pepper. Drizzle with olive oil and roast at 425 till slightly crispy. About 20-25 minutes.
2. In a large stock pot sauté garlic in olive oil till tender.
3. Add tomatoes and juices to garlic.
4. Add stock to pot. Cover and simmer for about 10-15 minutes.
5. Add honey and chopped basil. With a immersion mixer or blender, purée soup.
6. Add cream slowly and season with salt and pepper. Simmer for about 10 minutes.
Roast Cream of Tomato Soup
12 w...hole fresh tomatoes quartered
2 tbsp olive oil
1 cup fresh basil leaves
2 cups of homemade or free range chicken stock or vegetable stock
1/2 cup organic half and half
4 fresh garlic cloves minced
1 tbsp local honey
Himalayan salt and pepper
(If feeling spicy add a few hot pepper flakes)
1. Season quartered tomatoes with salt and pepper. Drizzle with olive oil and roast at 425 till slightly crispy. About 20-25 minutes.
2. In a large stock pot sauté garlic in olive oil till tender.
3. Add tomatoes and juices to garlic.
4. Add stock to pot. Cover and simmer for about 10-15 minutes.
5. Add honey and chopped basil. With a immersion mixer or blender, purée soup.
6. Add cream slowly and season with salt and pepper. Simmer for about 10 minutes.
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