Thursday, 25 October 2012

Roasted Tomato Soup

 
 
 

 
Its tomato season and you have lots of tomatoes- what to do?  Make a comforting tomato soup – it’s so easy!  There is no real recipe here - Kind of like Chef Michael Smith style - taste it as you go - add what you like it is so good!

Slice a whole bunch of tomatoes – (enough to fill one or two cookie sheets.) Toss the tomatoes in olive oil and a good tablespoon of Pixie Chicks Tuscan Sunset seasoning.  Throw in a few cloves of garlic too!

Roast them at 350 for about one hour – watch how they are doing they may be done sooner or need more time depending on how ripe they are and how thick you sliced them.
 
When done just scrape them into a big pot – I deglaze the cookie sheet with some vegetable broth – about 2 cups – depending on if you like a thick soup or a thin soup

Use your emulsifier and then let it simmer. Or use a blender if you don’t have one – just don’t put too much in at a time!

This is the soup that we like – thick and with a rich flavour from the roasting and seasoning. 

Serve with grilled cheese sandwich or  – make rolls so you can dip it in the soup! 

Special thanks to Dainty Chef for the inspiration of this post

Gwen
SweetArt Supplies
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