Monday, September 12, 2011
Roasted tomato soup
As summer comes to an end so do the tomatoes, this is a simple way to enjoy a family favorite.
Roasted Tomato Soup
8 large tomatoes
1 onion- skin on chopped in half
6 cloves garlic- skin on
2 cups water or vegetable stock
freshly ground pepper
On a greased cookie sheet, place the whole tomatoes, onion and garlic.
With the broiler element at 400 roasted tomatoes until skins break and tomatoes are soft, about 30 minutes.
Let cool for a few minutes..unless you have hands of steel.
With a pairing knife remove skins and core on top.
Place in a blender with onions and garlic- easiest to do in batches.
Add water or stock to desired constancy.
With a fine strainer, push through the soup to get out the seeds.
Left over bread works best.
Cut into small pieces.
In a bowl toss with olive oil, garlic powder, nutritional yeast, oregano and sea salt.
Spread out on a cookie sheet.
Bake at 400 for 8-10 minutes or until golden