Wednesday, June 30, 2010

Roasted Tomato Soup: Guest post

A great spin on the family favorite of tomato soup and grilled cheese. Great for summer with all those tomatoes!
If you are feeling adventurous, you could use this soup as a base and add tortellini, pepperoni, sausage, or peppers to creat a mirade of other options.

Roasted Tomato Soup
8-10 tomatoes on the vine
6 minced cloves garlic
1/4 c. olive oil
1 t. salt
Toss together and roast at 450 for approx 40 minutes.
Remove skins from tomatoes
Saute in 2 T. olive oil
1/2 to whole white onion - chopped fine
Place in pot with:
Roasted tomatoes
2 c. water
2 t. sugar
1/2 t. salt
1/4 t. red pepper flakes

Bring to boil and then reduce heat and allow to simmer for at least 30 minutes.
Blend until smooth in blender before serving.
Can Garnish with:
Grated Parmesan
Our family rated this 5 spoons. I added pesto directly to the soup for everyone and we loved it. We had a dinner party with it, and wished there was more! I served with Italian Pesto Sandwiches.
Italian Pesto Sandwiches
Sliced Italian bread or a sturdy french bread
Brush outsides with butter (no substitutes!) (I add minced garlic to the butter first just for extra deliciousness!)
Spread prepared pesto on one side of bread
Place shredded mozzarella and parmesan cheese on top of pesto

Bake sandwiches on crinkled tinfoil on a baking sheet for 30-40 min at 300 degrees, flipping once. Or can toast on griddle.


Also 5 spoons! I wish there were 6 spoons! :)
This combination is one of our favorites and monthly menu regulars!
Callie Robbins

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  1. that does look great..

  2. This was FANTASTIC! Served with a dallop of sour cream and a basil leaf on each bowl. Our guests loved it!


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