Tomato Soup
Ingredients
1 Spanish Onion
3 Shallots
4 Garlic Cloves
4 Large Tomatoes
26 oz Crushed Tomatoes
1 Bay Leaf
1/2 Cup Olive Oil
2 Tsp Salt
1/2 Tsp Chilli Flakes
1/2 Tsp
2 Basil Leaves for garnish
Directions
1. Preheat oven to 375°F. Roughly chop the onions and shallot. Peel the tomatos by placing them in a pot of boiling water for 1-2 minutes, remove and finish peeling.
2. In a deep oven proof pan combine onion, shallots, whole peeled garlic, peeled tomatos, oil, pepper, salt, chilli flakes, and bay leaf combine thoroughly.
3. Place in the oven for 20-25 minutes until the onions are soft and the tomatos have cooked down a bit.
4. Remove from oven and let cool until no stem is coming off. Add everything to a blender + the crushed tomatos and blend on high until smooth.
5. Once blended add to a pot and place on the stove to simmer for 10 minutes on low.
6. Serve hot and garnish with chopped basil leaves!
Recipe Recap
Directions
1. Preheat oven to 375°F. Roughly chop the onions and shallot. Peel the tomatos by placing them in a pot of boiling water for 1-2 minutes, remove and finish peeling.
2. In a deep oven proof pan combine onion, shallots, whole peeled garlic, peeled tomatos, oil, pepper, salt, chilli flakes, and bay leaf combine thoroughly.
3. Place in the oven for 20-25 minutes until the onions are soft and the tomatos have cooked down a bit.
4. Remove from oven and let cool until no stem is coming off. Add everything to a blender + the crushed tomatos and blend on high until smooth.
5. Once blended add to a pot and place on the stove to simmer for 10 minutes on low.
6. Serve hot and garnish with chopped basil leaves!
Ingredients
1 Spanish Onion
3 Shallots
4 Garlic Cloves
4 Large Tomatoes
26 oz Crushed Tomatoes
1 Bay Leaf
1/2 Cup Olive Oil
2 Tsp Salt
1/2 Tsp Chilli Flakes
1/2 Tsp
2 Basil Leaves for garnish