25 January, 2012

Roasted Tomato Soup.

from Black*Eiffel
I am in LOVE with this soup. I haven't even finished the leftovers and I want to make more.

It really is THAT good.

Black*Eiffel is the genius behind it. I was intrigued when I read that it included Truvia. When had it last week and were a bit apprehensive about making something where an ingredient has to roast for an hour, especially because it was later when we got home, but it was so worth it.

Another note, purchase fresh thyme and basil. Some recipes you can skimp and use dried. Not here.
An additional perk - the smell of roasted garlic, oh it was so good and made our mouth water before we even had the chance to take a bite.

Here is the recipe 
1 ½ lbs Roma Tomatoes – cut in half
5 T extra virgin olive oil
1 medium onion – diced
4 garlic cloves –minced
1 T fresh thyme – finely chopped
28 oz diced tomatoes
2 tea dried basis
3 tea (4 packets) Truvia
2 cups chicken broth
1 cup fresh basil – chopped
2 oz cream cheese at room temperature
Salt & ground pepper as needed

Preheat oven to 375. Place cut tomatoes and garlic on a baking sheet. Drizzle with 3 T of oil. Season with salt and pepper. Roast for 1 hour.

When the tomatoes are almost done, heat remaining oil in a large pot over medium-high heat. Add the onion, season with salt and pepper and sauté for 5 minutes (until the onion is translucent). Add the diced tomatoes, thyme, dried basil and Truvia. Reduce heat to medium-low and simmer for 1o minutes, stirring occasionally.

Pour the chicken broth, roasted tomatoes and garlic into the pot. Bring to a boil then reduce to medium-low, simmer, covered for 20 minutes, stirring occasionally. Add fresh basil and simmer another 10 minutes.

Carefully pour the soup into a blender. Add half of the cream cheese with each batch (it should take you two). Blend until smooth. Pour back into the pot. Add salt and pepper to taste. Simmer for 5 minutes then serve.

We served it with sour cream on top and it was to die for. If you make this let me know what you use to spice it up! I am intrigued. This is definitely going on the regular rotation and was worth every moment it took to prep and wait for it.

Do you have any soups you cannot live through the winter without?

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© Amanda Lunday