Roasted Tomato Soup
662 views · Published 1 September 2011 · 2:37 · Indexed 10 November 2026
Channel: Natasha Hensel · 2011 · People & Blogs
Recipe: 3 lbs of vine ripen tomatos 4 cups of stock (veggie, chicken or beef) 1 cup of stale bread 3 tablespoons of cottage cheese (I used one with chives) 1/2 inch of fresh ginger salt & peper to taste parsley & basil to finish (not cooked, added to the serving dish) few dashes of hot sauce Cut tomatoes in half, arrange in a single layer on a sheet pan with sides, sprinkle with salt & pepper and drizzle olive oil. Roast in a 350 degree oven for 40 minutes till tomatoes release their juices and start to carmalize. In a soup pot heat stock, add roasted tomatos, grate ginger, hot sause and stale bread cubed. Simmer on low heat for 20-30 minutes. Add cottage cheese and blend with emersion blender off the heat. The bread thickens the soup. Before serving sprinkle with choped herbs. Enjoy.
