Roasted Tomato Soup
Total Time: 1 hr 5 mins
Preparation Time: 25 mins
Cook Time: 40 mins
Ingredients
- 10 lbs tomatoes, ripe
- 5 tablespoons olive oil
- 1 tablespoon sugar
- 6 garlic cloves, minced
- 2 onions, chopped
- 6 cups chicken broth
- salt, to taste
Recipe
- 1 rinse, core, and cut tomatoes in half crosswise.
- 2 fit tomatoes, cut sides up, in 10- by 15-inch pans (you'll need 3, or use 1 pan and refill). brush the tops of the tomatoes in each pan with 1 tablespoon oil and sprinkle with 1 teaspoon sugar.
- 3 one pan at a time, broil tomatoes 3 to 4 inches from heat until tops are spotted black, about 20 minutes. adjust pan position for even heat and remove tomatoes as they are charred.
- 4 meanwhile, in an 8- to 10-quart pan over medium-high heat, combine remaining oil, garlic, and onions. stir often until onions are lightly browned and taste sweet, 10 to 15 minutes.
- 5 in batches, smoothly purée tomatoes and onion mixture in a blender or food processor. to remove skins, if desired, rub tomato mixture through a fine strainer into a large bowl.
- 6 return tomato mixture to pan and add broth; heat to simmering, stirring. add salt to taste. to serve cold, cover and refrigerate until chilled. to store, cover airtight and chill up to 3 days, or put in freezer containers in easy-to-use portions and freeze up to 1 year.
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