Tomato Soup
Ingredients
1 Spanish Onion
3 Shallots
4 Garlic Cloves
4 Large Tomatoes
1 26-28 oz can Crushed Tomatoes
1 Bay Leaf
1/4 Cup Olive Oil
2 Tsp Salt
1/2 Tsp Chili Flakes
1 Cup Heavy Cream or Coconut Milk
2 Basil Leaves for garnish
Method
1. Preheat oven to 375°F. Roughly chop the onions and shallot. Peel the tomatoes by scoring the bottom of them and then placing them in a pot of boiling water for 1-2 minutes, remove from the water 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 everything cool until no stem is coming off the roasted veggies. Add everything to a blender plus the crushed tomatoes 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 before adding in the cream or coconut milk.
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