Wednesday, May 25, 2011

Roasted Tomato & Basil Soup


  • 3 lbs tomatoes, cut in half lengthwise
  • 1/4 cup plus 2 tbsp olive oil
  • 1 tbsp salt
  • 1 1/2 tsp ground black pepper
  • 1 chopped yellow onion
  • 6 garlic cloves, minced
  • 2 tbsp butter
  • sprinkle of Cayenne
  • 1 can of crushed tomatoes
  • 4 cups fresh basil leaves, packed (I couldn't find that much basil)
  • 1 tsp fresh thyme leaves
  • 3 cups chicken stock
  • 3/4 cup fat free cottage cheese, blended till smooth

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an large stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and cayenne for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Blend up and stir in cottage cheese. Serve with  dollop of sour cream. 

Recipe adapted from The Barefoot Contessa

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