Roasted Tomato Soup
Description:
Roasted tomato soup.
Yield: Four servings. |
Qty | Unit | Ingredient |
1 | Tbsp. | Olive Oil |
1 | Onion (chopped) | |
1 | Red Bell Pepper (chopped) | |
3 | cloves | Garlic (minced) |
8 | Roasted Tomatoes (roasted for 1 hour at 300 F., turning once, skins removed) | |
3 | c. | Chicken Stock |
1 | Tbsp. | Balsamic Vinegar |
1 | tsp. | Italian Seasoning |
1/2 | tsp. | Dried Basil |
2 | Bay Leaves | |
Kosher Salt | ||
Black Pepper |
Directions:
- Cook onion and bell pepper in olive oil over medium heat until softened (about 7 minutes)
- Add garlic and cook for another minute, stirring regularly
- Add all remaining ingredients
- Bring to a boil, then reduce heat and simmer for about 15 minutes
- Remove bay leaves
- Blend with an immersion blender