Roasted Tomato Soup

“Roasted

INGREDIENTS:

  • 6 tbsp olive oil
  • 2 lbs roma tomatoes
  • 1 container cherry tomatoes
  • 4 tbsp shallots chopped
  • 2 large garlic cloves chopped
  • 2 tbsp flour
  • 5 cups chicken or vegetable stock
  • 2 large basil leaves
  • salt & pepper to taste

METHOD:

  • Preheat the oven to 350°.
  • Slice and seed the Roma tomatoes. Then place cut-side up on a parchment lined baking pan and coat with with 3 tbsp of olive oil.
  • Place the cherry tomatoes on another parchment lined baking pan, coat with 3 tbsp of olive oil, and cook all tomatoes for 1 hour.
  • Next melt the butter in a pot, add garlic & shallots, and cook for 2 minutes.
  • Add the flour and cook for another 2 minutes.
  • Finally add the stock and roasted tomatoes. Bring to a boil, reduce, and let simmer for 20 minutes.
  • Puree in a blender.
  • Add chopped basil, salt and peper to taste.

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