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.

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