Roasted Tomato And Garlic Soup Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 T: Roasted Garlic, see recipe
8 Medium: tomatoes,
2 t: Olive oil,
3 T: Flour, all-purpose
1 Large: onion, chopped--about
1 1/2 cups: ,
2: 14 oz. cans clear veg. broth,
1 cup: Skim milk,
1/2 t: Ground thyme,
1/2 t: Sugar,
1/2 t: Salt,
1/4 t: White pepper,
Directions:
Heat the oven to broil. Slice the tomatoes in half and squeeze out
the seeds and juice. Place skin side up on a jellyroll pan. Broil
for 10 minutes, or until skins blister and blacken. Remove from oven
and allow to cool slightly. Skins will slip off easily; discard.
Place the tomatoes in a food processor or blender and puree.
In a Dutch oven, heat the oil over medium heat. Satue the onions
until soft, then sprinkle evenly with flour. Stir with a whisk and
cook for 1 minute longer. Stir in the tomato puree and vegetable
broth and cook, stirring frequently, until the mixture comes to a
boil. Add the roasted garlic, thyme, white pepper, salt and sugar.
Simmer for 10 to 20 minutes.
Turn off heat and stir in the reserved milk. Makes 8 (1-cup)
servings. From the Orlando Sentinel.
Source from luhu.jp
the seeds and juice. Place skin side up on a jellyroll pan. Broil
for 10 minutes, or until skins blister and blacken. Remove from oven
and allow to cool slightly. Skins will slip off easily; discard.
Place the tomatoes in a food processor or blender and puree.
In a Dutch oven, heat the oil over medium heat. Satue the onions
until soft, then sprinkle evenly with flour. Stir with a whisk and
cook for 1 minute longer. Stir in the tomato puree and vegetable
broth and cook, stirring frequently, until the mixture comes to a
boil. Add the roasted garlic, thyme, white pepper, salt and sugar.
Simmer for 10 to 20 minutes.
Turn off heat and stir in the reserved milk. Makes 8 (1-cup)
servings. From the Orlando Sentinel.
Source from luhu.jp
Tags
Soup/stew