I wanted a way to enjoy the last tastes of summer, so I found a recipe for tomato soup. The recipe said it can be served hot or cold and this time of year it is nice to have options, because the weather can be fickle.
Ingredients:
12 plum tomatoes
2 onions
2 garlic cloves
Fresh basil leaves
1 tsp thyme
4 cups vegetable stock
28 ounce can plum tomatoes in their juice
Olive oil
Salt & pepper to taste
Preparation:
Preheat oven to 400 degrees
Cut tomatoes in half, drizzle with olive oil, salt and pepper.
Place on baking sheet and roast for 45 minutes
In stockpot, saute onions and garlic with olive oil, salt and pepper
Add canned tomatoes, basil, thyme and chicken stock.
Add oven-roasted tomatoes including liquid.
Bring to a boil and simmer uncovered for 40 minutes.
Puree in blender or food processor.
Salt and pepper to taste.
I thought it tasted okay. It was a good way to get some veggies into the diet. I think if you aren't opposed to dairy you could add some cream and blend.
Recipe from the Barefoot Contessa:
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