roasted tomato soup


while on a cruise in mexico we had a roasted tomato soup that was out of this world. I asked the chef for the recipe and he gave it to me. Ive modified it since his recipe was unclear on some of the ingredient amounts. It is delicious. This recipe makes a lot but can be cur in half easily

5 Lb roma tomatoes halved
3 quarts low sodium tomato juice
1 quart vegetable stock
1 1/2  large onion,diced (about 2 cups)
2 stalks celery diced
10 large cloves garlic,diced
2 bay leaves
1 tsp red pepper flakes
1/2 cup sugar
1/2 +3 Tbsp olive oil

pour 1/2 cup olive oil on a large rimmed baking sheet. place the tomatos cut side down on the baking sheet. place under the broiler and roast until nicely charred 15 minutes or so
in a saute pan,saute the onion,garlic,celery,red pepper flakes and bay leaves until the onions are soft. Place in a big stock pot
add the tomato juice,vegetable stock and the roasted tomatoes.
using an immersion blender puree the soup. (you can leave it a little chunky if you wish)
add the sugar
bring to a boil,reduce heat and simmer 45 minutes

Serves 12


2 responses »

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