Ingredients
| 3 |
lbs tomatoes |
| 1/2 |
cup garlic |
| 2 |
onions, each cut in eight wedges |
| 2 |
carrots, scaped and cut in chunks |
| 1 |
tbsp olive oil |
| 2 |
cups chicken stock |
| 1 |
cup water |
| 1/4 |
cup basil |
| 1 |
salt and pepper to taste |
Directions
- Trim stem end of tomatoes and cut in half lengthwise. Place tomatoes, cut side up on a large foil-lined baking sheet. Cut into 1/2 inch/1.25 cm off the top of the garlic; place garlic, onions and carrots on baking sheet with the tomatoes. Lightly brush vegetables with oil.
- Roast for 40 or 50 minutes or unti vegetables are soft. When cool enough to handle, remove garlic pulp by gently squeezing garlic cloves and remove skin off tomatoes.
- Place roasted garlic, tomatoes, onions and carrots in a large saucepan. Add stock, water, and basil; bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat and let cool slightly.
- Purée soup in the saucepan using an immersion blender or transfer in batches to a blender or food processor and blend until smooth. Return soup to saucepan, season with salt and pepper and simmer until heated.
Categories
Soup
|
