Roasted Tomato And Garlic Soup

Recipe Ingredients

24		Roma tomatoes - washed, quartered
1		Red onion - peeled, and (large)
		Roughly chopped
1		Jalapeño pepper - washed, seeded,
		Deveined, and roughly chopped
1		Parsley stems
1/2 cup	20g / 0.7oz	Fresh basil leaves
1		Bay leaf
		Olive oil - to lightly coat
3		Garlic heads - cut in half (remove
		Some of the papery skin)
2 cups	125g / 4.4oz	Crushed canned tomatoes
1 cup	237ml	Vegetable broth or wine
1/2 cup	118ml	Water
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnishes
		Favorite herbed oil - (optional)
		Garlic croutons - (optional)

Recipe Instructions

Preheat the oven to 450 degrees. In a large roasting pan, mix together the tomatoes, red onion, jalapeño, parsley stems, basil and bay leaf. Drizzle with a little olive oil and toss gently to coat. Position the garlic head halves on top of the mixture. Brush the garlic with a little olive oil. Roast in the oven for 1 hour, just until the skins starts to blister on the tomatoes and the garlic is soft; stir the tomatoes often to avoid burning the top layer while the bottom remains undercooked.

Remove from the oven, cool slightly and pass the mixture through a food mill with a medium disc. Transfer to a soup pot, add the crushed tomatoes, broth and water. Bring to a boil. Taste and adjust seasonings as necessary. Serve drizzled with herb oil and garlic croutons.

This recipe yields about 6 cups.

Cook's note: If soup is too thick for your liking, add more broth, wine or water to thin to desired consistency.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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