NVDAILY.COM | Reader Recipes
Posted December 12, 2013 | Leave a comment
Roasted Tomato Soup
3 lbs. tomatoes, cored
Place tomatoes in a roasting pan; drizzle with ¼ c. oil. Sprinkle with garlic and thyme. Bake, uncovered, at 350 degrees for 1 hour, turning occasionally. In a large saucepan, sauté onion in remaining oil until softened. Add roasted tomato and basil; cook for 5 mins. Add broth; bring to a boil. Cook and stir for 5 mins. Put through a sieve or food mill; return puree to pan. In a small saucepan over medium-low heat, warm cream (do not boil). Stir cream, salt and pepper into soup.
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