I saw this recipe on the food network channel today and it sounded delicious!!
Roasted Tomato Soup
Recipe courtesy Michael Chiarello from the FoodNetwork.com
For the soup:
12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil, divided
1/4 cup good-quality balsamic vinegar
12 large garlic cloves, peeled
1/2 teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
2 cups cold water
Preheat the oven to 500 degrees F.
Prepare the tomatoes by removing the center core and cutting into quarters. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.
In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and
a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring
occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.
Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and
cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture
in a blender. Start the motor at a slow speed and increase gradually. Alternatively
you can use an immersion blender right in the pot. The mixture should be very smooth.
You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.
. Garnish with torn basil leaves.
**This recipe was served with croutons but I have eliminated them to make this recipe SB friendly.
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