Friday, May 4, 2012

Soup days

Recipe: The Best Roasted Tomato Soup With Tomato Parmesan Croutons
Serves 4-6




You'll need:
1 kilo of fresh tomatoes
4 garlic cloves (skin on)
2 regular onions
2 tablespoons olive oil
2 teaspoons dried basil
2-4 cups water (depending on how thin/thick you like your soup)
Salt and pepper to taste

8 to 12 large cherry tomatoes
1 teaspoon dried oregano
1 tablespoon grated parmesan
Fresh oregano to garnish
Preheat the oven to 200 degrees. Slice the tomatoes in halves and place them on a baking sheet. Drizzle with 1 tablespoon olive oil. Place the garlic cloves and onion halves on a separate baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Place both baking sheets in the oven and roast the vegetables until soft, about 20 minutes. Remove from the oven and let cool.

Peel the skin off the garlic cloves and place with the rest of the vegetables, in a food processor. Add about 2 cups of water and puree until smooth. Add more water to reach your preferred consistency. Adjust the seasoning with salt and pepper if desired.

For the tomato parmesan croutons:
Turn your oven broiler on high.
Thinly slice the cherry tomatoes (I usually get 3 slices per tomato) and layer on a baking sheet line with parchment paper. Sprinkle evenly with the dried oregano and parmesan. Broil for about 1 minute or until the parmesan starts to get golden brown. Remove from the oven and let cool completely.

To serve, place the soup in a large saucepan and re-heat quickly over medium heat right before serving. Ladle the soup into bowls and garnish with the tomato parmesan croutons. Enjoy!

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