• If you're looking for a soup recipe, try Erika W's Hearty Tomato Soup.

Ingredients

  • 8–10 ripe tomatoes (3 pounds), cored, halved, and seeded
  • 1 1/2 teaspoons olive oil
  • 2 red onions, chopped
  • 1 clove garlic, minced
  • 3 cups defatted, reduced-sodium chicken stock
  • 3 tablespoons chopped fresh basil
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PREP TIME 10 Min READY IN 30 Min
COOK TIME 20 Min SERVINGS 4
MAIN INGREDIENT Vegetable
TYPE OF DISH Soup and Stew
COOKING METHOD Stove-Top
DIETARY NOTES Make-Ahead

Preparation

  1. Preheat broiler.
  2. Spray a baking sheet with nonstick cooking spray.
  3. Place tomatoes on the baking sheet, cut-side down.
  4. Broil until skins are blistered, about 10 minutes.
  5. Set aside to cool.
  6. Slip off skins and chop coarsely.
  7. Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat.
  8. Add onions and sauté for 5 minutes.
  9. Add garlic and sauté until the onions are very soft, about 5 minutes longer.
  10. Stir in tomatoes and cook, stirring, for 1 minute.
  11. Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan.
  12. Stir in chicken stock and bring to a boil.
  13. Reduce heat to low and simmer for 5 minutes.
  14. Remove from heat and stir in basil.
  15. Season with salt and pepper.
  16. Cover and refrigerate until chilled, at least 1 hour. (The soup can be stored, covered, in the refrigerator for up to 2 days.)

Rating

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