Ingredients for - Roasted Tomato Soup
How to cook deliciously - Roasted Tomato Soup
1. Stage
Preheat the oven to 400°F. Place the tomatoes in a greased 15x10x1-inch baking pan. Combine 1/4 cup oil and the garlic and drizzle over the tomatoes. Toss to coat. Bake the oil-coated tomatoes until softened, 15 to 20 minutes, stirring occasionally. Remove and discard the tomato skins. Editor's Tip: Roasting softens the tomatoes until the skins slip right off. Wait until the oven-hot tomatoes cool slightly before removing and composting the skins. In contrast, tomato seeds are easiest to remove before roasting. After quartering the fresh tomatoes, simply run a knife or your fingers between the firm flesh and soft gel sac that holds the seeds.
2. Stage
In a Dutch oven or similarly sized pot, saute the onion in the remaining 2 tablespoons oil until tender.
3. Stage
Add the tomatoes, water, salt and, if desired, red pepper flakes to the Dutch oven. Bring the soup to a boil and then reduce the heat, cover the pan and simmer while the flavors blend, about 30 minutes. Cool slightly.
4. Stage
In a blender, process the soup in batches until smooth. Editor's Tip: You can also use an immersion blender for this task and keep the soup in the Dutch oven. Return the soup to pan, stir in the cream and heat through. Sprinkle with fresh basil if desired.
