Roasted Tomato Soup    

14 Large red tomatoes, cut in quarters
½ C White Balsamic Vinegar
1 C of extra virgin olive oil
1 head of garlic (peeled, cloves left whole)
1 large yellow onion, chopped
2 C fresh basil
2 C Vegetable stock (or water)
Salt & Pepper to taste

Preheat oven to 450 degrees. Blend tomatoes and garlic with olive oil and salt and pepper. Add to bake sheet and bake for approximately 40 minutes.  Meanwhile, sauté onions until caramelized. Add basil and sauté for 2 more minutes. Remove onions and basil from heat and reserve. After tomatoes roast and darken, remove all items and puree in a blender until smooth. Add all ingredients to large sauce pot and simmer for 15 minutes. Use hand blender if needed to adjust consistency. Season as needed.


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