SBD-friendly Recipes
Monday, November 24, 2003
Roasted Tomato Soup
Makes about 5 cups, serves 6
- 8-10 ripe tomatoes (3 lbs.), cored, halved and seeded
- 1 1/2 tsp. olive oil
- 2 red onions, chopped
- 1 clove garlic, minced
- 3 cups defatted reduced-sodium chicken stock
- 3 Tbsp. chopped fresh basil
- salt & freshly ground black pepper to taste
- Preheat broiler.
- Spray a baking sheet with nonstick cooking spray.
- Place tomatoes on the baking sheet, cut-side down.
- Broil until skins are blistered, about 10 minutes.
- Set aside to cool.
- Slip off skins and chop coarsely.
- Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat.
- Add onions and sauté for 5 minutes.
- Add garlic and sauté until the onions are very soft, about 5 minutes longer.
- Stir in tomatoes and cook, stirring, for 1 minute.
- Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan.
- Stir in chicken stock and bring to a boil. Reduce heat to low and simmer for 5 minutes.
- Remove from heat and stir in basil.
- Season with salt and pepper.
- Cover and refrigerate until chilled, at least 1 hour. (The soup can be stored, covered, in the refrigerator for up to 2 days.)
