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Roasted Tomato Soup Recipe

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This recipe for Roasted Tomato Soup is from Brush And Floss Dental Center's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
15 large tomatoes (5 pounds) seeded and quartered
1/4 C plus 2 tbsp Canola oil (not olive oil)
8 garlic cloves minced (jar is fine)
1 large onion chopped
2 C chicken broth or water
1 tsp salt
1/2 tsp red pepper flakes
1/2 C heavy whipping cream
basil leaves (optional)
You can add diced tomatoes and any other seasonings you like
Directions:
Directions:
Place tomatoes on lightly greased baking pan. Combine oil and garlic and drizzle over tomato. Bake 20 mins at 400 degrees (until soft) Cool, then remove and discard skins.

In a large pot, sautee onion in remaining oil until tender. Add tomato, broth (or water) and spices. Bring to a boil, reduce heat, simmer for 30 minutes.

In blender, liquefy mixture in batches until smooth-hold in separate pot.After completed, stir in heavy cream and heat up as you would soup.
Personal Notes:
Personal Notes:
This soup is time consuming but really worth it on a snowy day!
Freezes nicely, just mix it up again with chicken broth.
Serve with basil and nice bread.

 

 

 

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