Monday, March 2, 2015

Roasted Tomato Basil Soup

  • 1 pound fresh tomatoes
  • 2 tablespoons  olive oil
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 2 garlic cloves, minced
  • 2 medium shallots, chopped
  • 1/4 cup chopped fresh basil
  • Dash of cayenne pepper
  • 1/2 teaspoon salt
  • 2 cups low sodium vegetable broth
  • Preheat oven to 400°.  Cut tomatoes in half; place on foil-lined cookie sheet. Drizzle 1 tablespoon of oil over tomatoes. Roast tomatoes 20 minutes. In the meantime, in a small skillet on medium-low heat, sauté diced carrot and celery in the remaining 1 tablespoon of oil until tender, 10–15 minutes. Add garlic and shallots; turn heat to low and continue to cook for another 4 minutes.
  • Remove tomatoes from the oven, allow to cool first then peel the tomatoes. Add all ingredients to a food processor, except broth. Add the tomato purée mixture and broth to medium pot, bring to a boil; reduce heat to a low simmer and cook 15–20 minutes. Enjoy!

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