Fresh Tomato Soup

Recipe by Galley Wench
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • NOTE: To easily peel tomatoes use a sharp knife to cut a cross in the base of each tomato before plunging into boiling water.
  • Plunge the tomatoes into boiling water for 30 seconds, then drop into bowl of cold water.
  • Peel off skins and cut in half.
  • Spray 9x13 pan with non-stick cooking spray.
  • Preheat oven to 375 degrees.
  • Place tomatoes cut side down.
  • Sprinkle onions and garlic over tomatoes.
  • Drizzle 1 table olive oil over mixture and roast for 45 minutes.
  • Place tomato/onion mixture in blender and blend until smooth.
  • Move mixture to saucepan, and stir in broth, tomato paste, vinegar, sugar and basil.
  • Season with salt and pepper.
  • Simmer for 15 minutes stirring occasionally.
  • Serve in bowls, topped with toasted cheese croutes and spoonful of creme fraiche.
  • Garnish with basil leaves.
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