Saturday, January 29, 2011

Roasted Tomato Soup

Add a grilled cheese sandwich to this menu and you could reach euphoria.

1. Preheat oven to 400 degrees. Slice onions. Smash garlic cloves. Halve tomatoes. Salt and pepper them.

2. Roast for 20 minutes.

3. When veggies are soft, transfer them to a stock pot.

4. Over medium heat on the stove top, add enough broth (You can use vegetable or chicken. Whatever you've got.) to cover the veggies.

5. Simmer for another 15 minutes.

6. Add parsley or basil.

7. Use an immersion blender to blend the soup. If it's too thick, add more broth.

8. For a creamy touch, add some goat cheese. Blend again.


Soup goes a long way to warming up cold winter days. What's your favorite soup?


1 comment:

  1. I was just going to try a new soup tonght!
    Black bean,butternut squash and bacon!
    I have some brussel sprouts that I thought I might add after roasting them.
    The roasted tomato sounds awesome especially since it hasn't risen above the teens today!