Roasted tomato and garlic soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Roasted Garlic (see recipe) |
| 8 | Medium tomatoes | |
| 2 | teaspoons | Olive oil |
| 3 | tablespoons | Flour (all-purpose) |
| 1 | Large onion, chopped--about | |
| 1 1/2 cups | ||
| 2 | 14 oz. cans clear veg. broth | |
| 1 | cup | Skim milk |
| ½ | teaspoon | Ground thyme |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
Directions
Heat the oven to broil. Slice the tomatoes in half and squeeze out the seeds and juice. Place skin side up on a jellyroll pan. Broil for 10 minutes, or until skins blister and blacken. Remove from oven and allow to cool slightly. Skins will slip off easily; discard.
Place the tomatoes in a food processor or blender and puree.
In a Dutch oven, heat the oil over medium heat. Satue the onions until soft, then sprinkle evenly with flour. Stir with a whisk and cook for 1 minute longer. Stir in the tomato puree and vegetable broth and cook, stirring frequently, until the mixture comes to a boil. Add the roasted garlic, thyme, white pepper, salt and sugar.
Simmer for 10 to 20 minutes.
Turn off heat and stir in the reserved milk. Makes 8 (1-cup) servings. From the Orlando Sentinel.