Side Pannel
Roasted Garden Tomato Soup
Roasted Garden Tomato Soup
- Recipe Submitted by Cool Whip on 09/06/2014
Category: Peppers, Tomatoes, Soups
Ingredients List
- 2 lbs of ripe heirloom tomatoes, the best quality you can afford
- 4 cloves garlic
- salt & pepper
- rosemary & oregano, a couple teaspoons of each
- olive oil
- 1-2 cups of chicken broth
Directions
1. Slice tomatoes into quarters and spread on a baking sheet. Take the skins off the garlic and toss on baking sheet. No need to chop it up.
2. Drizzle everything with olive oil, and sprinkle with herbs, salt and pepper. Roast in the center of the oven at 400 F for about 20-30 minutes depending on how thick your slices are. When the tomatoes are wrinkled and the edges of the pan are starting to blacken a little then they are done.
3. When done scrape everything into a food processor and blend until smooth. Pour into a saucepan and add between 1-2 cups of chicken broth, depending on how thin you want your soup, and simmer for 15 minutes to meld the flavors.
2. Drizzle everything with olive oil, and sprinkle with herbs, salt and pepper. Roast in the center of the oven at 400 F for about 20-30 minutes depending on how thick your slices are. When the tomatoes are wrinkled and the edges of the pan are starting to blacken a little then they are done.
3. When done scrape everything into a food processor and blend until smooth. Pour into a saucepan and add between 1-2 cups of chicken broth, depending on how thin you want your soup, and simmer for 15 minutes to meld the flavors.
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