Wednesday, January 20, 2010

Tomato Basil Soup

This is one of my favorite soups ever.  I make a ton and keep in the fridge.... you can eat as a soup, toss it in some pasta... served over some rice.  It is easy to make and very versitle.

4 Roma Tomatoes
1 Large Can of Tonatoes
1 1/2 Cups Fresh Basil (this recipe does not work with dried basil)
1 Large Onion
4 Cloves of Garlic
1 Teaspoon Dry Oregano
1 Large Container of Veggie Stock (3 Cups)
Olive Oil
Salt and Pepper to Taste

Cut the ends off the tomatos and cut into 1/4's... Pour some olive oil over the top salt and pepper and put in a 400 degree oven for about 35-45 minutes. 

While the tomatoes are in the oven rough chop the onion and the garlic.... saute in pan on med-low until soft and begin to look carmalized...

Once the Tomatoes come out of the oven add to your large pan along with everything but the Basil.  Simmer for about 30 minutes.

This is what they should look like

Using a hand blender blend well, you can also use a regular blender... but if you do make sure soup is cool... it will explode if you try to blend hot.

Okay... most people add the basil and stop here.  I don't like tomato skin or seeds, so I run mine through a food mill...

Mine is a small one, (because I am waiting for Santa to bring me the big one I saw at Williams Sonoma... ;)

Add Basil and you are done.  This soup freezes well!


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