Posted in Recipes
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Is it roasted, or roast? I'm not sure. ROASTED TOMATO AND GARLIC SOUP Put as many tomatoes as you can in a 9x 13 (or bigger) pan, and wrap a four cloves (or more, if you prefer) of garlic in foil. Roast them at 450 for about 45 minutes. Squeeze the garlic out of its peel into your food mill with the tomatoes. I left out the tomato juice that dripped out into the pan. Run the tomatoes and garlic through your food mill (or blender) until smooth. Add 1 tbsp fresh basil. I used a cube of basil in olive oil I froze back in August. At this point, you can freeze it, or refrigerate it until you're ready to serve it. To serve: heat to boiling, add milk (I like about 2 parts soup to 1 part milk) and serve with croutons or goldfish crackers, depending on your audience. This soup satisfied my craving for canned tomato soup-- it's been about 2 years since I bought tomato soup, and I was missing it! Now my freezer is full of it. I'll let you know how long it lasts me... Thanks to my friend Season for this recipe! |
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