Saturday, August 21, 2010

Delicious Tomato Soup of Extra Deliciousness

Serves 2ish

4 large ripe tomatoes
1 small-medium yellow onion
1 small green bell pepper
garlic powder
1/2 c. olive oil
1/2 c. basil leaves, washed and dried
1/2-1 c. chicken broth

Heat oven to 450°. Slice tomatoes into quarters and core; cut pepper and onion into large pieces. Arrange on baking sheet and season to taste with garlic powder, salt, and pepper. Drizzle with oil and roast 45 minutes, turning once. Cool. Add tomatoes, vegetables, and basil leaves to blender and purée, drizzling in oil from roasting pan at intervals. Add chicken broth until soup reaches desired consistency; check seasoning. May be served warm or chilled.

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