De-Vinely Delicious

Roasted Tomato
Basil Soup

                            For Dummies

  

Get out an 11x17" baking sheet.  Fill it with tomatoes that are cored and halved.  I use Roma and red ripe ones, on the vine (about 2.5 lbs).  

Slice 2 small yellow onions and cover the tomatoes.  Next, sprinkle 6 cloves of garlic on top, 1/2 cup of EVOO, and salt/pepper to taste. 

Roast at 450 degrees for 20 minutes.

Dump the roasted mixture into a big stock pot, including any liquids on the baking sheet.  To this add:  3 cups of chicken broth (I use Knorr in the little cups), 4 bay leaves, and 1/2 stick unsalted butter.  Simmer 20 minutes and discard the bay leaves.

 

Add 1/2 cup chopped fresh basil leaves and puree the soup with an immersion blender until smooth.  Alternative method:  puree in food processor.  Then add 3/4 cup heaving whipping cream. 

 

D O N E

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