November 19, 2015
Fresh Tomatoes, Comfort Food, Soups/Stews,
Dairy, Fruit, Tomato, North American, Budget-Friendly, Freezer (OAMC), Make-Ahead, Fall/Autumn, Winter, Blender, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
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"Another recipe I am posting, for safe keeping, from my "Taste of Home Contest Winners" magazine. Use half the garlic with the oil and tomatoes for roasting (it adds flavor to the tomatoes) and then the other half with the onions. The crushed red pepper flakes and fresh basil leaves are optional, depending on your personal tastes."
Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and 4 cloves of garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins.
Meanwhile, in a Dutch oven, saute onion and 4 cloves of garlic in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly.
In a blender, process soup in batches until smooth or just use an immersion blender. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.
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Very good tomato soup! I used Roma tomatoes, vegetable broth instead of water, a red onion, couple pinches of crushed red pepper and dried basil. Roasting the tomatoes brought out more flavor and made a wonderful tasting soup. Served with a bacon and tomato grilled cheese sandwich. Will make this soup often! Made and reviewed for the Football Pool - Week 7.
I scaled back for 3 serves and had half of it tonight with a http://www.recipezazz.com/recipe/blarney-grilled-cheese-chutney-sandwich-17145 recipe by twissis and the both together made a wonderful meal. For the soup I had to use sour cream instead of cream and loved the slight kick from the chilli flakes and you just got to have basil with tomato, thank you Lynn (diner524) for a great dinner made for Alphabeth Soup tag game.