Roasted Tomato Soup |
ID:343 |
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Ingredients |
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o | Preheat oven to 190C. Arrange all vegetables on baking sheet. Drizzle olive oil all over. Roast for 20 minutes. Add all ingredients to blender, blend until smooth puree. Taste and adjust seasoning. Pour into pot and heat to serve. | ||
o | Garnish with additional parmesan cheese, a turn of the pepper mill and serve with crusty bread. | ||
o | Some tips: If you are lucky to have very, very ripe tomatoes, you might want to just cut them in half instead of slicing. If your tomatoes aren't quite as sweet, you might want to balance out the flavors of your soup with just a good pinch of sugar to counter the acidity of the tomatoes. Normally, I'd substitute yogurt for the heavy cream, but in this case, because the soup is made of mostly tomatoes, yogurt is almost too sour to use. I'd keep with the heavy cream, creme fraiche or just leave it out. |