Vegetables / Roasted Tomato Soup recipe for cold windy nights
Cracked Pepper (5oz)
The cool weather is here and spoon season is starting.
For those of you who do not wash you own dishes, this
is when there are noticeably more spoons than forks to
be washed. Mainly because you may be eating more soup.
If you happen to like soup, or not for that matter, here
is a really good recipe submitted by Lisa V. of Chicago,
This hearty home spun recipe will bring a smile to your face and you wonder why you ever ate any other type of tomato soup.
3 lbs. Tomatoes cut in halve and the stem part cut out.
1 large yellow onion, thinly sliced
1/3 cup olive oil
small pinch of each: basil, fennel seed, marjoram,
rosemary, sage, savory and thyme.
Fat pinch salt
Fat pinch black pepper or Knox's
Cracked Pepper Dry Rub
3 cups vegetable or chicken stock
4-6 drops of Tabasco® sauce
Preheat your oven to 425 degrees. Place the tomatoes
in one layer in a roasting pan or a cookie sheet with
sides. Put the onion in a layer on the tomatoes. Drizzle
the olive oil over the top and sprinkle with the herbs.
Roast in the oven for 20 to 40 minutes depending on how
accurate your oven is. When the tomatoes begin to become
slightly brown they are done.
Put the roasted vegetables in a blender, pour in the
stock and blend until smooth. You may have to do this
Pour soup into a pan and heat till hot. Shake some pepper
and drip some Tabasco on it until the desired effect is
achieved. A small swirl of sour cream is really good in
this soup also.
We normally make this soup accompanied by Sour Dough
Grilled Cheese Sandwiches.
Enjoy the winter!