Thursday, October 15, 2009

Traditional Childhood Classic Updated

It was raining all day yesterday, so knowing I was going to be off work today, I prepared to make soup...but wouldn't you know it? It ended up being sunny and 80+ degrees today. Still, I was determined to enjoy some home made soup.

I decided on Roasted Tomato and Garlic Basil. Served up with it's natural companion, a grilled cheese. (I promised I wouldn't post about Daiya anymore, so let's just concentrate on that soup, 'kay?)

To make the soup, I preheated my oven to 350 degrees F. I sliced about 10 roma tomatoes in half and placed them cut side up in a single layer on a cookie sheet lined with a Silpat. I liberally drizzled olive oil all over them and then sprinkled on about 2 tablepoons of dried basil, and salt and pepper. I also added about 12 whole cloves of garlic to the mix, and baked them, uncovered, for about 40 minutes. I transferred the roasted tomatoes and garlic to a pot along with any of the remaining oil left on the Silpat. I added 1 cup of veggie broth and 1, 14 ounce can of diced tomatoes along with their juice to the pot. I brought it all to a boil, reduced it to a simmer, and simmered for about 10 minutes. I used my immersion blender to puree the whole pot and it was done!
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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni