Roasted Tomato Soup
When cabin fever hits, I am not a pretty sight. My hair has a static-inspired halo decidedly unholy. I do not remain calm. I pace and fidget.
I am not the serene goddess you may think I am.
Roasted Tomato Soup Recipe
Grab three pounds of plum tomatoes (or vine ripe tomatoes) and wash them gently, thinking of spring (I also added some yellow tomatoes).
3 lbs. oven-roasted plum tomatoes (see above)
In a heavy soup pot heat the olive oil over medium heat. Add the onion and garlic and stir for five minutes. Add the herbs and chili flakes, and stir another minute or two, until the onion is softened. Add the canned tomatoes, raw sugar and broth. Toss in the bay leaf and season with sea salt and fresh ground pepper, to taste.
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
More Tomato Soup Love:
FatFree Vegan Kitchen's: Tomato Soup with Roasted Garlic and Herbs
Simply Gluten Free's Bloody Mary Soup