Wednesday, February 23, 2011

Roasted Tomato Bread Soup

Perfect snowy day for hot tomato soup and sandwiches.  I had some brown heirloom tomatoes that I used along with canned crushed tomatoes and some crusty sourdough bread to make this soup.

Roasted heirloom tomatoes


2 tablespoons  olive oil
1 small onion, chopped
1 clove garlic, chopped
2 tablespoons all purpose flour
5 medium heirloom tomatoes quartered
1-28 oz can of crushed tomatoes with juice
1 1/2  cups  low-sodium chicken broth
1/2  cup  milk, warmed
Salt and pepper
2 cups of crusty bread, cubed


Place quartered tomatoes on a sheet pan, sprinkle with salt and pepper and place in a 350 degree oven for  30-40 minutes.  When done, take out of oven remove skin from tomatoes and set aside.
Warm oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook until slightly, about 1 minute. Stir in flour to blend, about 1 minute.  Add canned crushed canned tomatoes with juice, oven roasted tomatoes and broth to saucepan, increase heat to high and bring to a boil. Stir or whisk constantly until slightly thickened, about 3 minutes. Working in batches, carefully transfer soup to a blender and puree until smooth (or use an immersion blender and blend directly in pot until smooth)   Return soup to saucepan, stir in milk and cook over low heat for 3 to 5 minutes, until heated through. Do not boil. Season with salt and pepper. Add bread cubes to bowl and pour soup over bread and serve hot.

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