Tomato Basil Soup

The other day I made a fabulous soup!  It is the same recipe as Norah's in the Taubman Museum.  I cut the recipe in half and we still had tons of leftovers! I highly recommend making this soup ... *warning...it isn't the healthiest but so good! :)

Ingredients:

5 garlic cloves, minced

10 whole Roma tomatoes

Olive oil

2 quarts vegetable broth

3 cups tomato sauce

3 cups ketchup

1.5 oz. fresh basil leaves

2 tsp. ground black pepper

1 cup heavy cream

1 lb. butter

Directions:

1. Preheat oven to 350 degrees.
2. Cut Roma tomatoes in half, lengthwise, and lay out on a sheet pan. Sprinkle with garlic and black pepper, then drizzle lightly with olive oil. Roast for 15 minutes.
3. In a large soup pot, combine vegetable broth, tomato sauce and ketchup. Bring to a boil. Add tomatoes and garlic and boil for 10 minutes more.
4. Remove soup from heat. Stir in butter, cream and basil.
5. Use an immersion blender to puree the soup well. Alternately, you may transfer the soup in batches to a blender and puree.
6. Strain through a sieve. Serve hot

Ingredients 5 garlic cloves, minced 10 whole Roma tomatoes Olive oil 2 quarts vegetable broth 3 cups tomato sauce 3 cups ketchup 1.5 oz. fresh basil leaves 2 tsp. ground black pepper 1 cup heavy cream 1 lb. butter

Directions Preheat oven to 350 degrees. Cut Roma tomatoes in half, lengthwise, and lay out on a sheet pan. Sprinkle with garlic and black pepper, then drizzle lightly with olive oil. Roast for 15 minutes. In a large soup pot, combine vegetable broth, tomato sauce and ketchup. Bring to a boil. Add tomatoes and garlic and boil for 10 minutes more. Remove soup from heat. Stir in butter, cream and basil. Use an immersion blender to puree the soup well. Alternately, you may transfer the soup in batches to a blender and puree. Strain through a sieve. Serve hot.

 

Recipe from: http://www.roanoke.com/food/recipes/details/?rid=1138&sorig=qs