Roasted Heirloom Tomato Soup
Prep time
Cook time
Total time
A light and bright soup that highlights the taste of summer
Author: Katy Rexing
Recipe type: Soup, vegetarian
Cuisine: Soup
Serves: 4
Ingredients
- 8-10 large heirloom tomatoes, washed and quartered
- 1 large onion, sliced
- 1 red pepper, quartered
- 4 cloves of garlic
- 1 qrt of chicken stock - http://amzn.to/2kFrcTt
- Handful of basil
- 1 tortilla shell
Instructions
- Heat over to 375 degrees
- On a cookie sheet, spread tomatoes, red pepper, onions and garlic in an even layer
- Generously drizzle with olive oil, sprinkle with salt and pepper, toss
- Roast for 30 minutes, or until tomatoes have wilted and onions are tender and browned
- Transfer to a dutch oven, add chicken stock and simmer.
- Working in small batches, transfer tomatoes and stock to a blender. Slowly, with the lid slithly off, blend well and return to dutch oven
- Add basil, salt/pepper to taste
- To serve, heat tortilla shell with a little olive oil in pan until slightly browned. Slice into strips. Top soup with tortilla strips
