Cut the ciabatta loaf in half and tear one half into the soup.
Rustic roasted tomato soup.
In a large pot on med low heat add ghee and onion.
This easy tomato basil soup recipe is full of flavor and the best way to use up garden tomatoes.
The best homemade roasted tomato basil soup made with fresh tomatoes garlic olive oil caramelized onions and optional add ins for extra creaminess.
Sauté for about 20 min mixing it around every once in a while to keep from burning or until browned.
I already had an onion and 1 2 of a red bell pepper at home to create this flavorful soup.
It is also a perfect paleo recipe for you to enjoy.
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Once the tomatoes are roasted remove the garlic skins and discard then add the roasted tomatoes and garlic with any juice to the onions.
Rustic roasted garlic tomato soup is the perfect way to battle the cold weather.
This is a classic soup that should be in everyone s recipe box.
Slice the remaining ciabatta and griddle until lightly charred on both sides.
It is very simple to prepare and wonderful all year round.
You ll never want to go back to the canned stuff after you try this.
Add vegetable stock then bring to a boil photos 6 7.
For rustic tomato basil soup.
Roasting roma tomatoes with onions and a hint of red bell pepper gives this chicken broth based tomato soup the ultimate flavor boost without a drop of cream.
When i was at the grocery store roma tomatoes were on sale and it came to me.
Taste for any additional seasonings.
The roasted garlic sweetens in the oven and pairs beautifully with the sweet tomatoes.
We had a rainy cool weekend here in the oc and i thought it was time to post a warm and comforting rustic roasted tomato soup.
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1 preheat oven to 400 degrees f.
The smell coming from your kitchen while the garlic is roasting will make you instantly hungry.
Enjoyed with a side salad and a oozy grilled cheese sandwich and all is right in the world.
This soup can be made anytime but is especially good after a long day spent in the.
Roasted tomato soup for dinner.
3 spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
Add 1 splash of red wine vinegar to the soup then blitz with a hand blender until fairly smooth.
Turn off the heat and blitz the soup until completely smooth using an immersion blender handheld alternatively carefully ladle it into a blender making sure not to overfill it.