Rain, Rain...Fire Roasted Tomato Soup | The Little Shop of Olive Oils

Rain, Rain...Fire Roasted Tomato Soup

Tracey Wilkinson
Ingredients
  • 7 beefsteak tomatoes
  • 1 yellow onion (large)
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoons any aged balsamic vinegar
  • 1 teaspoon Spicy Italian Blend 
  • 1 handful fresh basil leaves (diced)
  • 3 tablespoons fresh oregano
  • 3 dashes salt (& Pepper)

Directions

  1. Pre-heat oven to 450F.
  2. On cutting board slice the tomatoes and onion into wedges, then transfer to mixing bowl.
  3. Add in the remaining ingredients, then gently toss until all pieces are well coated.
  4. Once mixed, transfer ingredients to roasting dish and roast, uncovered, for 45 minutes until burst and bubbling, stirring occasionally. Allow to cool slightly.
  5. When ready, spoon the vegetables out of the roasting dish and transfer to a food processor or high-power blender. Blend until smooth, then pour soup into a saucepan and cover. Heat over a low flame until gently simmering, then immediately serve.

--- Adapted from a Yummly.com recipe 

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