Monday, September 3, 2012

Roasted Tomato Soup

from the kitchen of: Betty Farley- 8th Ward

12 med. tomatoes cored and quartered
1 small onion quartered and separated
2 garlic cloves peeled and halved
2 tablespoon olive oil
1 tablespoon fresh or 1 teaspoon dried thyme leaves
12 fresh basil leaves (I have also added a few sprigs of fresh rosemary.)
1 t. salt
1/4 t. pepper

Preheat oven to 400 degrees.
Place tomatoes, onion, and garlic on a large jelly roll pan.
Drizzle with olive oil and sprinkle with thyme leaves, salt and pepper.

Roast in the oven for 25-30 minutes until tender. Cool slightly and blend in batches with the basil leaves until smooth. Place in sauce pan and heat until ready to serve, or store in refrigerator and heat up single servings in the microwave.

To serve: top with a dollop of sour cream, grated Parmesan cheese and croutons. This is a great restaurant quality soup. Give it a try!
Serves: 6