Roasted Tomato Soup – Oracibo

Name: Roasted Tomato Soup – Oracibo
Ingredients: 40 roasted tomato halves; 2 tsp. EVO; 1 onion; 4 cups chicken or vegetable stock, low salt or preferably homemade (see below); 1 1/2 cups water; 2 tsp. granulated sugar; ¼ cup chopped fresh basil, chiffonade (opt. but a great addition); Freshly grated Parmigiano Reggiano; Croutons made from cheese bread, see below (Asiago would be delicious); 20 ripe plum tomatoes; 4 cloves garlic, minced; ¼ cup fresh basil, chopped; ¼ cup EVO; ¼ tsp. each salt & pepper; cut the bread into 1/2″ cubes; Toss with EVO and place on a rimmed baking sheet; Place in a preheated 350 F oven for 10 – 15 minutes, or until crisp and golden, stirring frequently

www.oracibo.com

Roast summer's best tomatoes and pair with basil for a flavorful soup that's perfect for early fall. Makes 4 servings.

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Ingredients

40 roasted tomato halves
2 tsp. EVO
1 onion
4 cups chicken or vegetable stock, low salt or preferably homemade (see below)
1 1/2 cups water
2 tsp. granulated sugar
¼ cup chopped fresh basil, chiffonade (opt. but a great addition)
Freshly grated Parmigiano Reggiano
Croutons made from cheese bread, see below (Asiago would be delicious)
20 ripe plum tomatoes
4 cloves garlic, minced
¼ cup fresh basil, chopped
¼ cup EVO
¼ tsp. each salt & pepper
cut the bread into 1/2″ cubes
Toss with EVO and place on a rimmed baking sheet
Place in a preheated 350 F oven for 10 – 15 minutes, or until crisp and golden, stirring frequently