Roasted Tomato Soup Recipe
INGREDIENTS and DIRECTIONS
I peeled about 6 cloves of garlic and then cut then fine and sprinkled on top of the tomatoes.
I sprinkled with salt and black pepper.
I sprinkled some olive oil over about 2 tablespoons and tossed the tomatoes so that they all got covered with oil.
I placed them in a medium oven, at the top to roast for about 30 minutes until the tomatoes are soft.
If you are cooking a casserole do the tomatoes at the same time.
Remove from the oven.
The roasted tomatoes.
I put all the tomatoes in a blender and added some stock made from Swiss Bouillon. It was about 2 pints.
The tomatoes from the blender can be left rustic with skin and seeds or you can sieve them out. I kept them in as below.
I added some milk to thin the soup. Single or double cream can be added to make a richer soup.
This soup is delicious in flavour. The roasted tomatoes have such a different flavour . The roasting makes the flavour so intense.
It made about 9 soup portions.
The next one I am going to try is roasted Parsnip soup .
Thanks for reading