Monday, July 02, 2012

Summer Soup!

 Thanks to my Aunt Dee I have a delicious super EASY tomato soup to add to my soup repertoire. Yes it was a balmy 90 something degrees outside this past weekend but cool enough inside to eat!

9 Roma tomatoes
1/2 & 1/2 (or heavy cream)
Chicken broth 
Salt & Pepper

Preheat oven to 375 degrees
Cut your tomatoes long ways and put skin side down on a baking sheet.
Sprinkle with salt and pepper and drizzle your EVOO on them

Be careful with the pepper-I put a little too much on mine and my soup was a little spicier than I like

Roast until they start talking to you and  become really juicy
(about 30-40 minutes)

Put your tomatoes in a blender-be sure to scrape all of your roasted goodness in there from the pan.
I used 1/2 & 1/2 but if you like more of a bisque soup then use heavy whipping cream. Just pour a little in at a time until you get the consistency that you like. I also added a little chicken broth in to make it a little lighter. 

Blend away

This made about 5 cups of soup.

1 comment:

  1. Yum! I love mater soup with a grilled cheese!


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